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French Onion Potato Skins

FRENCH ONION POTATO SKINS

I know what you're thinking, potato skins are one of those throwback, dated appetizers from the 80's but I think they're tasty and maybe time for them to make a comeback. Jazz them with anything you like, as we all know, potatoes go with pretty much everything so you can go nuts...rest assured, there will be more recipes to come.

Here's what you'll need

  • 5 cups cold herbed mashed potatoes (a bit drier than you would usually serve it and seasoned really well)
  • 3 or 4 medium onions
  • 2 garlic cloves (chopped)
  • 1 cups white wine
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp flour
  • 1 cup beef stock
  • 1 tsp sugar
  • 1 cup grated Gryere (more or less as you like it)
  • 2 sprigs of fresh rosemary (or 1 tbsp dried)
  • 8 medium baking potatoes
  • salt and pepper to taste
  1. toss the potatoes in olive oil and season well with salt and pepper, place onto a baking tray and bake in a°350 oven for 40 minutes, flipping once halfway through (may take more or less time depending on the size)

  2. meanwhile, slice the onions really thin

  3. sautee them with the garlic in the butter and olive on medium-low heat, oil until they're a nice deep colour (at least an hour)

  4. then sprinkle in the flour and cook about 5 minutes

  5. then add in all the liquids, the sugar and the whole rosemary sprigs (keep some of the tops of the sprigs to toss onto the flatbread before it hits the oven

  6. simmer until most of the liquid is gone...about an hour or so

  7. set aside and let cool slightly

  8. once the potatoes are cooked all the way through, allow them to cool almost completely

  9. Mushroom, Bacon & Gryere Potato Skins
  10. then cut them in half (lengthwise), scoop oout the the inside with a spoon (but not all the way to the skin) and deep fry for a few minutes until golden and crisp

  11. Mushroom, Bacon & Gryere Potato Skins
  12. drain well and place them on a baking tray and now they're ready to fill with the onions

  13. Mushroom, Bacon & Gryere Potato Skins
  14. top them with cheese and place under the broiler for a few minutes until golden brown

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