Ingredients with Measurements:
- 4 medium-sized potatoes
- 1 cup of abon floss (dried meat floss)
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of sour cream
- 1/4 cup of chopped green onions
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Potato masher or fork
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the potatoes thoroughly. Dry them with a paper towel.
3. Prick the potatoes all over with a fork. Rub them with olive oil and sprinkle with salt and pepper.
4. Place the potatoes on a baking sheet lined with parchment paper. Bake for 45-50 minutes or until tender.
5. Remove the potatoes from the oven and let them cool for 10 minutes.
6. Cut the potatoes in half lengthwise. Scoop out the flesh with a potato masher or fork, leaving a 1/4-inch thick layer of potato on the skin.
7. Brush the potato skins with olive oil and sprinkle with salt and pepper.
8. Return the potato skins to the oven and bake for another 10-15 minutes or until crispy.
9. Remove the potato skins from the oven and sprinkle them with shredded cheddar cheese. Return them to the oven and bake for another 5 minutes or until the cheese is melted and bubbly.
10. Remove the potato skins from the oven and let them cool for 5 minutes.
11. Top the potato skins with abon floss, sour cream, and chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 35g
Protein: 12g
Sodium: 400mg
Substitutions for ingredients:
- Abon floss can be substituted with any dried meat floss.
- Cheddar cheese can be substituted with any type of cheese.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Green onions can be substituted with chives or parsley.
Variations:
- Add diced bacon or ham to the potato skins before baking.
- Top the potato skins with salsa and guacamole for a Mexican twist.
- Use sweet potatoes instead of regular potatoes for a healthier option.
Tips and tricks:
- Make sure to prick the potatoes all over with a fork to prevent them from exploding in the oven.
- Brush the potato skins with olive oil to make them crispy.
- Let the potato skins cool for a few minutes before adding the toppings to prevent them from getting soggy.
Storage instructions:
Store the leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the potato skins in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the potato skins on a platter with a side of sour cream and chopped green onions.
Garnishes:
Garnish the potato skins with chopped parsley or cilantro.
Pairings:
Pair the potato skins with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the potato skins with a side of coleslaw or a green salad.
Troubleshooting advice:
- If the potato skins are not crispy enough, bake them for a few more minutes.
- If the cheese is not melted and bubbly, broil the potato skins for a minute or two.
Food safety advice:
Make sure to wash and scrub the potatoes thoroughly before baking them.
Food history:
Abon floss is a popular snack in Southeast Asia and is made by shredding dried meat into thin, fluffy strands.
Flavor profiles:
The potato skins are crispy and savory, with a cheesy and meaty topping.
Serving suggestions:
Serve the potato skins as an appetizer or a snack.
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