Ingredients with Measurements:
- 4 large russet potatoes
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Special equipment needed:
- Baking sheet
- Mixing bowl
- Brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash and dry the potatoes, then prick them all over with a fork.
3. Rub the potatoes with olive oil and place them on the baking sheet.
4. Bake the potatoes for 45-50 minutes, or until they are tender.
5. Remove the potatoes from the oven and let them cool for 10 minutes.
6. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato in the skin.
7. In a mixing bowl, whisk together the white vinegar, soy sauce, brown sugar, hot sauce, garlic powder, onion powder, smoked paprika, and black pepper.
8. Brush the potato skins with the mixture and place them back on the baking sheet.
9. Bake the potato skins for 10-15 minutes, or until they are crispy and golden brown.
10. Remove the potato skins from the oven and sprinkle them with shredded cheddar cheese and chopped green onions.
11. Return the potato skins to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
12. Serve the Pique-Style Baked Potato Skins hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 375
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 1050mg
Carbohydrates: 48g
Fiber: 4g
Sugar: 17g
Protein: 10g
Substitutions for ingredients:
- You can use any type of potato instead of russet potatoes.
- You can use any type of cheese instead of cheddar cheese.
- You can use any type of onion instead of green onions.
Variations:
- You can add cooked bacon or sausage to the potato skins before baking.
- You can top the potato skins with sour cream or guacamole before serving.
- You can use different types of hot sauce to adjust the spiciness level.
Tips and tricks:
- Make sure to prick the potatoes all over with a fork before baking to prevent them from exploding in the oven.
- Use a brush to evenly coat the potato skins with the sauce mixture.
- Don't overcook the potato skins, or they will become too crispy and dry.
Storage instructions:
You can store the leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potato skins, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the potato skins on a platter and garnish with additional chopped green onions and hot sauce.
Garnishes:
Chopped green onions, hot sauce, sour cream, guacamole.
Pairings:
These Pique-Style Baked Potato Skins pair well with grilled meats, roasted vegetables, and a crisp green salad.
Suggested side dishes:
Roasted Brussels sprouts, garlic mashed potatoes, grilled asparagus.
Troubleshooting advice:
- If the potato skins are too crispy, reduce the baking time.
- If the potato skins are too soggy, increase the baking time.
Food safety advice:
Make sure to wash the potatoes thoroughly before baking, and store the leftover potato skins in the refrigerator to prevent bacterial growth.
Food history:
Pique is a traditional Puerto Rican hot sauce made with vinegar, garlic, and hot peppers. This recipe combines the flavors of pique with classic baked potato skins.
Flavor profiles:
Savory, tangy, spicy, cheesy.
Serving suggestions:
Serve these Pique-Style Baked Potato Skins as a party appetizer or a side dish for a casual dinner.
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