Green Door Hospitality

Adventures in Everyday Entertaining

Elegant and Affordable: Truffled Potato Skins

GDH_TruffledPotatoSkins_2013

This is a great way to take a classic appetizer and add a healthy dash of elegance!  By switching out a couple ingredients, you can take the standard potato skins appetizer and make your guests begging for you to make them again and again.  The use of the asiago cheese and truffle oil gives these delicious bites a place as a classy starter at your party.

Truffled Potato Skins

  • 2 lbs baby red potatoes
  • Kosher salt
  • Cooking Spray
  • 1-2 ounces asiago cheese, shredded
  • Thyme, dried or fresh finely minced
  • Truffle oil

Preheat the oven to 425 degrees.

Wash baby red potatoes.  Pierce each of them several times with a fork.  Rub each with kosher salt.

Place potatoes in jelly pan coated with cooking spray.

Bake for 30 minutes.  Remove from oven and turn each potato over and bake for another 20-30 minutes, or until tender.

Cut potatoes in half.  Scoop out center of potato, making sure not to cut into or pierce the skin.  Save the potato centers for another use if you wish.

Place hollowed potato skins on a baking sheet.  Sprinkle each hollowed center with shredded asiago cheese and thyme.

Bake for 10 minutes or until cheese is melted and starting to brown.

Remove from oven.  Lightly drizzle potato skins with truffle oil and serve immediately.

 

 

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21 comments on “Elegant and Affordable: Truffled Potato Skins

  1. Jo
    January 28, 2013

    I’ve got to stop looking at your potato recipes before lunch. They really appeal to me and especially at 11 a.m. Truffle oil: what good idea! Jo @ Let’s Face the Music

  2. Leah
    January 28, 2013

    Oh my goodness – This dish has all of my favorite things. Mouthwatering!

  3. musingsnyc
    January 28, 2013

    This looks so good!!!

  4. Cloches & Lavender
    January 28, 2013

    This is a great dish I love Asiago cheese. This is a keeper for me.

  5. Christine
    January 28, 2013

    These are so good. I love how they’re just one bite, so they’re really great for a cocktail party when you don’t have both hands free.

    • Green Door Hospitality
      January 28, 2013

      Thanks Chris! And yes, they are perfect for cocktail parties so you don’t feel you need a plate! 🙂

  6. Home Seasons
    January 28, 2013

    We’ve never had truffle oil before. How is it compared to other oils?

    • Green Door Hospitality
      January 30, 2013

      It is a very flavorful and pungent oil. One for drizzling. You would never want to cook with it like you would with olive oil, etc. It’s on the more expensive side, BUT a little drizzle goes a long way so it lasts for awhile. To keep it fresh, store it in the refrigerator after opening. Then take it out just a little before you want to use it so that it can de-congeal.
      Kenley

  7. petit4chocolatier
    January 28, 2013

    I have to purchase truffle oil! This looks so good Kenley. I love thyme and asiago cheese in this recipe. So different! Love it 🙂

    • Green Door Hospitality
      January 30, 2013

      Thanks Judy! And I highly recommend getting just a little thing of truffle oil. Expensive but if kept in the fridge it will last you a very long time (since a little drizzle goes a long way!)
      Kenley

  8. thethinkingcloset
    January 28, 2013

    I’ve used truffle oil before with a sandwich recipe (found on the streets of NYC!) and it was yummy-licious. No wonder my stomach is rumbling after reading your post. (Literally rumbling.)

    • Green Door Hospitality
      January 30, 2013

      Haha! Glad my recipe can have that kind of influence 😉 I am a huge fan of truffle oil. Just a dab can make a dish turn to WOW!
      Kenley

  9. gotasté
    January 30, 2013

    My little bottle of truffle oil has been sitting in the cupboard for long. It’s time to use it for this great recipe. Thank you for sharing Kenley.

    Danny

  10. Pingback: This Party Calls For A Theme: Birds Of A Feather | Green Door Hospitality

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