I’m breaking away from my typical sugar-laden weekend recipe and sharing a savory one today instead, but don’t worry, there’s lots of cheese, and, AND, tatoes! So that’s okay, right? Everyone good with this?
You know what my favorite recipes are? I mean, not that I don’t completely love the recipes that are quick and easy (like this and this), or ones that are just downright fun to make (like THESE). I also love the ones that are a sure thing for making everyone who eats them extremely happy (there are tons I could mention here: these, these, and these for starters). Nor am I saying that this recipe doesn’t fit any/all of these categories, that’s what’s awesome about it. It not only is fast, fun to make, and loved by all, but my favorite part about it is that it’s the kind of recipe that uses up random leftovers from the fridge at the same time, YES! Those are my faves.
I also really don’t like seeing perfectly good food go to waste and potato skins are one of those things that are so often overlooked and tossed out before they’re even given a chance. I want to run through the streets shouting about how they can be so amazing. Oh wait, I forgot where I was for a second. Ha, I won’t repeat myself in detail because I know I’ve mentioned this many times before, but Chileans are really weird about food and I have it on good authority that they think eating a potato skin is comparable to eating banana peels. Poor oblivious beings.
Speaking of cultural differences, can we all just have a moment of silent respect, like hats-off, everyone give full attention, for the beautiful thing that is hot water (and all other modern conveniences while we’re at it)…………………………………………………………K, I think we’re good.
I’ve grown to appreciate a hot shower so much more than I used to simply by living in South America, but this last week we had a few days without gas in our tank. Due to some really frustrating circumstances we had to wait until Wednesday to get it filled which meant that I couldn’t cook on our stove-top, couldn’t take a real shower, couldn’t perk coffee!!! the right way, and my least favorite one – couldn’t wash the grease off of the dishes properly. I’m just saying, Wednesday night I spent every glorious moment of my hot shower in grateful bliss. But enough about that, let’s talk potatoes.
So hopefully you olive haters didn’t ditch me the moment you noticed some on these yummies. The olives are completely optional. Should I say it again? You don’t have to add them!!! What is not optional is the cheese. Sorry, but these simply have got to have it or they won’t be the same if you skimp. Another awesome part of making potato skins is that you still have the potato filling for whatever use you want. I used the fillings from these particular potatoes for a cheesy potato bake but you could also mash them, make soup, or just eat them with some salt and butter.
There are tons of options for topping them also, but since I was using homemade enchilada sauce I knew they weren’t going to be lacking any flavor so I went simple with just cilantro and lime on these. Feel free to load ’em down with salsa, guac, sour cream, and anything else you want though.
One last thing, I told you guys on Wednesday about our new puppies and promised some pics so I’ve thrown them into the end of this post!
- 6 - 8 medium potatoes (about 3 pounds)
- 1/2 pound ground turkey
- 1 tablespoon olive oil
- 1 large tomato, diced
- 1 small onion, diced
- 2 cups enchilada sauce
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 pitted black olives, sliced (optional)
- lime juice
- sour cream
- Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places. Place them on a baking tray (or just directly on the oven racks) and bake for 45 minutes to 1 hour, or until they feel soft when squeezed.
- While the potatoes are baking, heat oil In a large skillet over medium high heat and add tomatoes and onion. Cook for 2 to 3 minutes until softened then add the turkey and cook until browned, breaking up chunks as it cooks. Once there is no pink left on the meat, add the enchilada sauce, and season to taste with salt and pepper.
- Remove potatoes from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (Reserve the centers for another use. You can make mashed potatoes, Yay!) Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with salt and pepper. Bake for about 10 minutes until skins start to crisp then remove pan from oven and flip them over onto their backs.
- Divide the turkey mixture between the potato skins and top them with the cheese and, if desired, black olives. Return the pan to the oven and bake for about 5 more minutes until the cheese starts to brown. Remove from oven and cool for at least a few minutes before serving with desired toppings.