Wednesday, February 17, 2010

Chesapeake Butter

This is the last recipe from our Valentine's Day Dinner. This recipe is from the January/February issue of Food Network Magazine (yes I am in love). In this specific issue, there was a whole section on different types of potato skins. It was so hard to choose which one, but since we were already consuming mass amounts of butter for our Valentine's Day dinner, I decided to continue the tradition and try out the Chesapeake Butter Potato Skins. I loved this recipe because the skins were the perfect amount of crunchiness, not tough and chewy like some potato skins can be. I am very excited to try out the 36 other recipes someday!

Chesapeake Butter Potato Skins

4 large russet baking potatoes
melted butter
Old Bay Seasoning
grated Parmesan
chopped chives

Pierce the potatoes with a fork.  Bake directly on the oven rack at 350 for 1 hour (or until tender). Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4 inch shell. Brush both sides with melted butter and season with salt and pepper. Bake skin side up at 450 until crisp, about 15 minutes. Then brush skins with butter again, and turn skin side down. Sprinkle with Old Bay seasoning, grated Parmesan and chopped chives and then stick in the oven for a few more minutes (until cheese looks melty).

1 comment:

  1. Oh, yum! I think I'm going to need to get a subscription to this magazine of yours.