Asian Potato Skins

Traina FoodsI have been working with Traina Foods on a series of recipes featuring their Sun Dried tomato ketchup.  Yep, you’ve seen this stuff before in prior posts and will see a few more before the year is out.  It has been a wonderful experience working with them, for one, because the product is amazing.  However, it might have ruined me for regular ketchup because it’s pretty different.  It’s like ketchup made with real, fresh tomatoes.  Ya know, getting back to basics in a tomatoey kind of way.

This has also been a positive experience because it has stretched my culinary creativity.  At first thought, “how many recipes can I dream up that feature ketchup?” Come to find out, quite a few!  I looked for inspiration in all sorts of places, this one specifically from the world of football and tailgating.  I’m not much for sports, but I never mind an excuse for a party with plenty of good food.  Potato skins are a game day classic, but I threw an Asian twist on these pulling in the Sun Dried Tomato Sriracha Ketchup, hoisin (Asian equivalent of BBQ sauce) and quick pickled cucumbers.

If you’re ready for some football, let’s hit the kitchen! (full printable recipe at the bottom of post)

Preheat your oven to 450F.
Wash the potatoes, halve them, wrap them in a towel and microwave on high for 7 minutes.
Remove the potatoes from the microwave, pierce with a fork to ensure they are cooked through, spread out on a baking pan and allow to cool.

Place thin sliced, quartered cucumber in a container, mix with sugar, pepper flakes and rice wine vinegar. Ensure rice wine vinegar covers the cucumbers. Allow to quick pickle on the countertop while you complete the rest of the recipe steps.

Chop bacon into small pieces and crispy fry in a fry pan. Once cooked, remove from pan and drain on a paper towel.
Once potatoes are cooled, use a spoon to scoop out the centers (centers can be put aside and used for mashed potatoes or another dish), leaving a ¼ inch of flesh intact.
Rub all hulled potatoes with butter and place skin side up on a baking pan.
Roast potato skins for 12 minutes at 450F.
Remove potatoes from oven, flip potatoes to skin sides down. The edges of the potatoes should be golden brown.

Change oven heat to ‘broil’ setting.
Place Sun Dried Tomato Ketchup, hoisin and sour cream each into sandwich sized Ziploc bags.
Cut the tip off the Sun Dried Tomato Ketchup bag and drizzle ketchup over all of the potato skins.

hoisin

Hoisin, Sour Cream and Ketchup in Bags

Then sprinkle cheese and bacon over all skins.
Place potato skins in the oven under the broiler for 3 minutes until cheese is melted and bubbly.

potato Skins
Finish garnishing potatoes with pickled cucumbers, drizzle with hoisin and sour cream per the same method as Sun Dried Tomato Ketchup was applied with a Ziploc bag, and sprinkle with scallions.
Serve hot.

Asian Potato Skins

Hoisin Skins

Korean Potato Skins

_DSC9294

 

*Original Recipe by Joanie Simon (joaniesimon.com)

*This post sponsored by Traina Foods makers of Sun Dried Tomato Ketchup

Print
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Asian Potato Skins


  • Author: Joanie Simon
  • Total Time: 55 mins
  • Yield: 16 1x

Description

Change up your standard potato skins with some spiced up Asian flavors.


Ingredients

Scale
  • 8 Medium/Large Red Potatoes
  • ½ Cucumber, thin sliced and quartered
  • 1 Tbs Sugar
  • 1 tsp Red Pepper Flakes
  • ¼ cup Rice Wine Vinegar
  • 6 Slices Bacon
  • 1 Tbs softened butter
  • 1 cup Shredded Sharp Cheddar Cheese
  • 2 Tbs Sun Dried Tomato Sriracha Ketchup
  • 2 Tbs Hoisin
  • 2 Tbs Sour Cream
  • 2 scallions diced

Instructions

  1. Preheat oven to 450F.
  2. Wash potatoes, halve, wrap in a towel and microwave on high for 7 minutes.
  3. Remove potatoes from microwave, pierce with a fork to ensure cooked through, spread out on a baking pan and allow to cool.
  4. Place thin sliced, quartered cucumber in a container, mix with sugar, pepper flakes and rice wine vinegar. Ensure rice wine vinegar covers the cucumbers. Allow to quick pickle on the countertop while you complete the rest of the recipe steps.
  5. Chop bacon into small pieces and crispy fry in a fry pan. Once cooked, remove from pan and drain on a paper towel.
  6. Once potatoes are cooled, use a spoon to scoop out the centers (centers can be put aside and used for mashed potatoes or another dish), leaving a ¼ inch of flesh intact.
  7. Rub all hulled potatoes with butter and place skin side up on a baking pan.
  8. Roast potato skins for 12 minutes at 450F.
  9. Remove potatoes from oven, flip potatoes to skin sides down. The edges of the potatoes should be golden brown.
  10. Change oven heat to ‘broil’ setting.
  11. Place Sun Dried Tomato Ketchup, hoisin and sour cream each into sandwich sized Ziploc bags.
  12. Cut the tip off the Sun Dried Tomato Ketchup bag and drizzle ketchup over all of the potato skins.
  13. Then sprinkle cheese and bacon over all skins.
  14. Place potato skins in the oven under the broiler for 3 minutes until cheese is melted and bubbly.
  15. Finish garnishing potatoes with pickled cucumbers, drizzle with hoisin and sour cream per the same method as Sun Dried Tomato Ketchup was applied with a Ziploc bag, and sprinkle with scallions.
  16. Serve hot.
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Category: Appetizer
  • Cuisine: Asian

 

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