Recipe: Pizza Potato Skins
I created this recipe today for lunch while taking a break from reviewing just about the entire PlayStation Vita launch line-up. They were perfect to stick in the oven while typing away, and they’re even better now that I can gobble them up in my office while finishing my work.
These ‘skins add a pizza twist to the standard formula…mostly because I didn’t have bacon and green onions, but had leftover pizza makings. They also use those creamy little Yukon Gold potatoes, which both reduces baking time and makes the skins small and pop-able. The Yukons really make these potato skins great.
- 6 Yukon Gold potatoes
- olive oil
- canola oil
- 1/2 cup sharp cheddar, cubed
- 1/4 cup pepperoni, cubed
- 1/4 cup pizza sauce
- kosher salt
Pre-heat oven to 400 degress. Wash the potatoes, dry them, and rub them with olive oil. Bake for about 40 minutes, until soft. Remove to cool a bit.
Turn the oven up to 450 degrees.
When cool enough to handle, cut potatoes in half and scoop out most of the middle of each half, leaving a couple of centimeters of thickness. Use a brush to paint both the insides and backs of the potato halves with canola oil, then season with kosher salt. Bake potato side up for about 8 minutes, and then flip skin side up for another 8.
Remove potatoes from oven to paint the insides with a bit of pizza sauce. Top with cubed cheddar and pepperoni. Bake for five more minutes at 450 to melt cheese and crisp up pepperoni.
This is being posted for my boy Jeremy Hoffmann.
Saute onions in large pot in oil on medium low, until caramelized. Turn heat to medium high and add beef, browning. Add carrots and broth and bring to a rolling boil. Reduce heat, add potatoes, apple sauce, tomato sauce, salt and curry powder. Simmer for about 35 minutes, until vegetables can be pierced with a fork.
Melt butter on medium low in a small sauce pan and add flour and curry powder, stirring to form a paste. Add pepper, ketchup and tonkatsu sauce, combining to a thick paste. Cook on low until paste crumbles a bit. Remove from heat and set aside until curry is ready.
Mix 2 cups of liquid from curry pot into roux sauce pan and whisk until smooth. Pour roux mix into curry pot and stir until thickened.
Serve over rice.
Breakfast: Steak, egg and cheese on potato bread. Good way to start the day.
I took about 4 oz. of sirloin, sliced it thin, and then laid it in an envelope of plastic wrap. Then I beat it flat with a rolling pin. I quickly cooked the sirloin to medium, took it off the heat and let it rest a bit. I scrambled the egg and fried, and buttered and pan toasted both sides of the potato bread. Then I assembled the sandwich with cheese and returned the entire sandwich to the toasting pan for a minute on each side.
The steak was perfectly tender from the flattening, medium cooking and resting.
Because I can: Reese’s Peanut Butter Egg Panini with Vanilla Bean Ice Cream
I combined two loves, panini (grilled sandwiches) and the Easter-only Reese’s Peanut Butter Eggs. I love these eggs because they’re about double the thickness of a regular Reese’s Peanut Butter Cup.
Here’s how I made this:
- 1 pc crusty bread
- 1 Reese’s Peanut Butter Egg (large size)
- ice cream
I fired up a Le Creuset grill pan and painted butter onto the raised grill marks. I used one slice of yesterday’s homemade white bread and halved it so that it would be about the same size as one of the Reese’s Peanut Butter Eggs. I buttered both sides of the bread, sandwiched the Egg in the middle, and then placed on the grill. Using a medium sauce pan filled with water to weigh down the top of the sandwich, I grilled each side for about 2 minutes, until crispy and buttery. Finally I topped it with Breyer’s vanilla bean ice cream.
The taste? Redonk. Stupid good. The chocolate totally melts and gets into the bread’s cracks. The peanut butter stays somewhat solid, but now smoother and hot. This is the best idea I’ve had in awhile.