Ingredients with Measurements:
- 6 medium-sized potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Queso de Burgos cheese, crumbled
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
- Spoon
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and dry the potatoes. Cut them in half lengthwise.
3. Scoop out the flesh of the potatoes, leaving about 1/4 inch of flesh attached to the skin.
4. Brush the potato skins with olive oil and sprinkle with salt and black pepper.
5. Place the potato skins on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes, or until the skins are crispy and golden brown.
7. Remove the potato skins from the oven and sprinkle the crumbled Queso de Burgos cheese on top.
8. Return the potato skins to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Remove the potato skins from the oven and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 250mg
Total carbohydrates: 23g
Dietary fiber: 2g
Sugars: 1g
Protein: 5g
Substitutions for ingredients:
- Queso de Burgos cheese can be substituted with feta cheese or goat cheese.
- Fresh parsley can be substituted with cilantro or chives.
Variations:
- Add cooked bacon or chorizo to the potato skins before adding the cheese.
- Top the potato skins with diced tomatoes and green onions after baking.
- Substitute sweet potatoes for regular potatoes for a healthier option.
Tips and tricks:
- Make sure to leave about 1/4 inch of flesh attached to the skin to prevent the skins from breaking.
- Use a spoon to scoop out the flesh of the potatoes for easier handling.
- To make the potato skins extra crispy, brush them with olive oil and sprinkle with salt and black pepper before baking.
Storage instructions:
Leftover potato skins can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potato skins, place them in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the potato skins on a platter and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley, cilantro, diced tomatoes, green onions.
Pairings:
Serve the potato skins with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted broccoli or Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the potato skins are not crispy enough, bake them for an additional 5-10 minutes.
- If the cheese is not melted enough, place the potato skins under the broiler for 1-2 minutes.
Food safety advice:
Make sure to wash and dry the potatoes thoroughly before cutting and baking them.
Food history:
Queso de Burgos is a fresh cheese from the Burgos region of Spain. It is made from cow's milk and has a mild, slightly tangy flavor.
Flavor profiles:
The potato skins are crispy and savory, with a creamy and slightly tangy flavor from the Queso de Burgos cheese.
Serving suggestions:
Serve the potato skins as an appetizer or side dish for a party or family gathering.
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Region: Spanish