I make everything from corned beef potstickers, to corned beef hash sandwiches, to reuben eggrolls, yes, reuben eggrolls, corned beef melts, and one of my favorite breakfast recipe of all time, corned beef hash. I will also add the classic reuben sandwich, and the common corned beef sandwich to boot. So, as you can see, I like corned beef. There are however people inside of this house of mine that do not care for corned beef. Understood, I suppose, but who doesn’t love corned beef!? So it is that time of year again, where I had my corned beef, and decided to make a classic Irish meal in a few bites. You get the potato, the kraut, and the corned beef, along with a drizzle of remoulade, all of which rocked my world.

Let’s get started.

Ingredients:

• 2 whole russet potatoes, cleaned
• 2 tbsp unsalted butter, melted
• 1 cup of cooked corned beef, pulled
• 1/2 cup of reserved cooking liquid from corned beef
• 1/3 cup of Sauerkraut
• 4 tbsp Remoulade
• Swiss Cheese, optional
• pinch of salt
• pinch of cracked black pepper

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.

Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven and prepare everything for the next step.

Get two skillets out and preheated on the stove over medium heat.

To one, add the corned beef. I like a bit of that crispy edge of the corned beef. Cook the corned beef for about 4-5 minutes on medium heat until you get that slight crispness on the beef.

To the other skillet, add the sauerkraut, and the reserved cooking liquid from the corned beef. Cook on medium heat until the sauerkraut comes to a simmer.

It’s time to prepare the potato skins.

If you are using Swiss cheese, add it to the bottom of each potato skin, and place back under the broiler for a couple of minutes, then remove from underneath the broiler.

Top each skin with the crispy, shredded corned beef. Add a bit of sauerkraut to the top, and drizzle with the remoulade.

Take a picture. I mean a bite. I mean a drink. Whatever you decide, these potato skins have everything you would ever want in a bite of that common Irish food us Americans often think about. Hmmm, maybe I should open an Irish pub and serve up lots of corned beef! Hope you enjoy, and Happy St. Patty’s Day!

Let’s get started.

Ingredients:

• 8 oz sour cream
• 4 oz Blue cheese, crumbled
• 1/2 lemon, zest only
• 1/2 tsp garlic salt
• Generous pinch of cracked black pepper
• 1/4 milk, optional
• 6 whole russet potatoes, cleaned
• 4 tbsp unsalted butter
• 5 chicken tenders
• 1 cup of all purpose flour
• 3 eggs, beaten
• 1 cup yellow corn meal
• 1 1/2 cup Canola oil
• 1/2 tbsp salt
• 1 rib of celery, thinly sliced
• 1/2 cup of Frank’s RedHot Sauce
• 2 tbsp unsalted butter

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Make the blue cheese sauce. Now this sauce makes quiet a bit, so if you do not want to make this much, feel free to cut the recipe in half. Otherwise, make it and use it as a spread for sandwiches, or crackers. Combine the sour cream, blue cheese, lemon zest, garlic salt, black pepper, and milk to a mixing bowl, and with a fork, crumble and mix into a nice sauce. Cover, and store in the refrigerator. This sauce can be made the day before as well.

Next, add the flour to a plate, the eggs to a bowl, and the corn meal to another plate.

Take a chicken tender and roll it in the flour. Shake off any access flour, then roll it into the egg mixture. Then roll it in the corn meal and set it on a plate. Repeat with remaining chicken tenders.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven and prepare everything for the next step.

Next, add the canola oil to a large, non stick skillet and bring it up to a medium high heat until it reaches about 350 degrees.

Add in the breaded chicken strips and cook for about 4 minutes per side, and once cooked remove them from the oil and place on a paper lined plate to drain any access oil.

Add the Frank’s RedHot sauce and butter to a sauce pot and bring that up to medium heat and cook until the butter is melted. Give that a good stir.

Chop up the chicken, and add this to a bowl. Add in the Frank’s RedHot sauce and give that a good stir.

Add the chicken to the potato skins, and place back into a 400 degree oven for about 5 minutes to heat everything through.

Remove the skins from the oven, and finish assembling them.

Drizzle a generous amount of the blue cheese dressing on top of the chicken, and garnish with the thinly sliced celery. Feel free to drizzle any remaining Frank’s RedHot sauce over the top, and dig in.

The end result is everything you would expect with great buffalo chicken, except it is nestled in a potato skin. It’s the best of both world’s. You get great buffalo chicken and think of eating that with some french fries. These potato skins were awesome. The spice along with the blue cheese sauce, well, let’s just say you’ll love them. I hope you enjoy!

So while looking around, I had a few potato skins that I had vacuum sealed, so I brought those out, as well as some leftover caramelized mushrooms that we had the night before, and that is when I decided I would make this all in one, awesome meal, and hence the roast beef potato skin was born.

Let’s get started.

Ingredients:

• 2 small to medium sized russet potatoes, rinsed clean
• 2 tbsp unsalted butter, melted
• Roast beef, sliced 1/2 inch thick, chopped
• 1/2 cup of beef stock
• 1/2 cup of caramelized mushrooms
• 1/2 tbsp corn starch
• 1 tsp Worchestershire sauce
• 2 tbsp hot horseradish
• 2 tbsp Dijon mustard
• pinch of salt
• pinch of pepper

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven and prepare everything for the next step.

Make the gravy by adding the cooked mushrooms to a skillet. Bring them up to a medium, to medium-high heat.

Add the corn starch to the beef stock, and whisk with a fork until the corn starch is incorporated. Add in the Worcestershire sauce as well and give that a good stir.

Add the mustard and horseradish to a small mixing bowl, and give a good stir.

Add the beef stock mixture into the skillet and cook until it get nice and thick like a gravy should. This should only take a few minutes. Once thicken, turn off the heat and set the skillet to the side.

Preheat the oven to 400 degrees. The oven should already be nice and warm from the broiler.

To assemble the roast beef potato skins, lather the bottom of each potato skin with the mustard and horseradish mixture. Top that with the roast beef, and spoon on the mushroom gravy.

Place these onto a baking sheet and into the oven for 5 minutes, just to warm the roast beef and gravy together.

The end result is a perfect bite. The roast beef when paired with the horseradish is amazing, and then you get that savoriness from the mushroom gravy. It really is a perfect few bites, even so much whereas my wife even participated and fell in love with them.  So if you are looking for something to create with any of those leftovers, give these a shot! Hope you enjoy.

So with that thought in mind, I decided to come up with these ham and cheese potato skins last week. I wanted to have some tailgating football food during the Green Bay Packers game. Yes, I am from Wisconsin, and I love the Packers. Enough said.

Let’s get started.

Ingredients:

• 3 whole Russet potatoes
• 1 1/2 tbsp unsalted butter
• 1 pinch of salt
• 1 pinch of cracked black pepper
• 1 cup of thick cut ham, cut into bite sized cubes
• 2 cups of Colby jack cheese, shredded

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high.

Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Once the edges and interior are a bit crisp, and golden, remove them from the oven.

Add a generous amount of cheese into each potato boat.

Top with a generous amount of ham. Simply divide the ham into six sections so each potato gets enough of it.

Top with a bit more cheese.

Turn off the broiler, and put the oven to 425 degrees.

Place these back into the oven, and cook for about 5 more minutes or until the cheese is nice and bubbly.

The end result is nothing short of amazing with these ham and potato skins. These are a perfect bite any time of the day, and as a matter of fact I thought they would be even more amazing with a bit of scrambled egg mixed in before baking. That would be a great breakfast bite! Regardless, these are really simple to make and made everyone happy. Next time I will simply need to make more of them as they went too fast. Hope you enjoy.

To me, a potato skin is a perfect vehicle in delivering everything you want in a bite of food. This nacho potato skin was just that. It was everything you love about nachos in a couple of bites.

Ingredients:

• 3 whole Russet potatoes
• 3 tbsp unsalted butter
• 1 tsp salt
• 1 tsp cracked black pepper
• 1/4 pound of ground beef, cooked, and drained
• 1 cup of shredded cheddar jack cheese
• 1 tomato, sliced
• Black olives, sliced
• 1 Avocado, pitted, diced
• Shredded lettuce
• 1/2 cup of tortilla chips, crumbled
• Cheese sauce, warmed

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high.

Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven, and fill each one with a bit of ground beef, and shredded cheese. Place back in the oven and cook another couple of minutes until the cheese is nice and melted.

Remove them once again, and fill them up with shredded lettuce, tomato, black olives, and avocado. Crumble nacho chips over the top of each one and drizzle the warmed cheese  all over the top.

Again, place them back in the oven and cook until the cheese is nice and melted.

Remove them from the oven, sprinkle with a bit of salt, and plate them up.

Take a picture. Just kidding.

Dig in. Each bite is filled with awesome nachoness. Is nachoness even a word? Seriously, make these. If you are a fan of nachos, you are going to be a huge fan of these nacho potato skins.

I was inspired to make these potato skins from a memory I had while back in middle school. A simple memory of being at the local mall, and inside being a small restaurant that served, I believe, broccoli and cheese twice baked potatoes. For the life of my wife and I, we both recall them, we cannot figure out what that chain restaurant was named. If you remember, please let me know.

Ingredients:

• 5 whole Russet potatoes
• 4 tbsp unsalted butter
• 1 tsp salt
• 1 tsp cracked black pepper
• 2 cloves of garlic, minced
• 1/2 cup of red onion, minced
• 2 cups of broccoli florets, steamed and patted dry
• 2 cups of cheddar jack cheese, shredded

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven, and fill each one with a bit of red onion and garlic. Place back in the oven and cook another couple of minutes.

Remove them once again, and fill them up with chopped broccoli and load them up with the cheese.

Again, place them back in the oven and cook until the cheese is nice and melted.

Remove them from the oven, sprinkle with a bit of salt, and plate them up.

Now I got my broccoli fix. Healthy? Probably not the healthiest with the cheese and butter, but that thought is taken away when you bite into the potato skin that is loaded with broccoli. These are darn delicious and a perfect game time snack. I hope you enjoy.

I’ve made a couple of creative recipes in the past with leftover pulled pork, such as these pulled pork hushpuppuies and this BBQ spaghetti, but I knew that when I created these potato skins, that they would in fact be a real winner.

These pulled pork potato skins were nothing short of amazing, and if you love pulled pork, and the elements of a good BBQ meal, then these will be right up your alley. Did I mention how awesome these would be to serve during your football game party as well?

Let’s get started.

Ingredients:

• 5 whole Russet potatoes
• 4 tbsp unsalted butter
• 1 tsp salt
• 1 tsp cracked black pepper
• 2 cups of cooked pulled pork
• 1 cup of coleslaw
• Your favorite barbecue sauce

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Next, add pulled pork, piling it a bit high into each skin.

Place them back in the oven and cook for about 4 more minutes, just to crisp up the pork and warm it all of the way through.

Remove them from the oven, and top each one with coleslaw. Drizzle barbecue sauce over each one. Take a picture. Just kidding, I do that part. What I meant to say was dig in. Tell me these things are beautiful. Present these potato skins during game day and I am sure you will be the greatest host ever! These have got southern BBQ written all over it and I guarantee your guests will want more than one. Hope you enjoy.

I don’t mind making a fish fry. It does take a bit of time, and requires a bit of cleanup, but I know what fish I am buying, I know what is going into my batter, it saves me about $30.00 off a restaurant bill, and mine is better than most of the fish fry’s I have tried around Milwaukee. Not bragging, but it’s true.

I always have a few pieces extra of leftover fish, and I often make a fish sandwich on the weekend with those leftovers. As I was about to make a sandwich, I thought that if I were to use common ingredients that go into a fish fry into a potato skin, that it would be pretty awesome. Awesome it was. Let’s get started.

Ingredients:

• Approximately 1 cup of cod, cooked and chopped
• Your favorite tartar sauce
• 1 lemon wedge
• 3 small to medium sized russet potatoes, rinsed clean
• 2 stick of unsalted butter
• Salt to taste
• Pepper to taste

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 6 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove and place the cod inside of each skin, loading it up. Place back into the oven and cook another couple of minutes until the cod is warmed through.

Remove the skins from the oven, and squeeze a bit of lemon juice over each one. Top with some tartar sauce and serve them up.

Here you have a fish fry in a couple of bites. Simple to make, and packed full of flavor, this potato skin recipe will be sure to please anyone. Enjoy!

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One of the biggest traffic drivers on this site is my loaded potato skins. There is no doubt why they are a big traffic driver, they are just awesome.  Easy to make, and extremely satisfying with every bite, hands down, loaded potato skins are a great comfort food. So while creating this recipe, I thought I would take my standard potato boat and put everything in that I love in a cheeseburger and get the best of all worlds, and that was easily confirmed after my first bite.

Let’s get started.

(Makes 8 potato skins)

Ingredients: [Print this Recipe]

• 4 whole Russet potatoes, cleaned
• 1/2 lb ground beef, cooked
• 1/2 cup of great blue cheese, I used Hook’s Blue Paradise
• 6 slices of Nueske’s bacon, cooked and crumbled
• 3 tbsp unsalted butter, melted
• Salt, to taste
• Cracked black pepper, to taste

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Cook your bacon, low and slow on the stove, for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon and let any additional fat drain on some paper towel, before you crumble it down.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. Each potato will yield two skins. Place the middle slice in a bowl for later use, such as breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 8 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, and place generous amounts of the cooked ground beef into each skin, topping with bacon pieces and about one tablespoon of blue cheese onto each skin. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, top with just a bit more blue cheese, and get ready for a flavor of explosion.

Serve on a platter and have your guests dig in. The subtle crisp from the exterior of the potato skin, with the tenderness of the potato on the inside, you get your french fry fix right off the bat. Then your burger fix comes in with just the right balance of bacon and sharp creaminess from the blue cheese. Smaller in size, and just packed with flavor, these skins definitely took over my craving for a burger. If you are a fan of blue cheese on your burger, definitely make these. You will be happy you did!

Wisconsin Resources:

• Hook’s Cheese
• Nueske’s Bacon

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Ingredients: [Print this Recipe]

• 6 small to medium sized russet potatoes, rinsed clean
• 8 oz of sharp cheddar cheese, shredded
• 8 slices of smoked, thick cut bacon, cooked and crumbled
• 1/2 stick of unsalted butter
• 6 tbsp sour cream, optional
• 2 tbsp of chopped chives, optional
• Salt to taste
• Pepper to taste

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

In the meantime, if you are a fan of sour cream, which I am, add the sour cream to a small bowl, toss in half of the chives, mix, and let this sit in the refrigerator until ready to serve.

Cook your bacon, low and slow on the stove, for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon and let any additional fat drain on some paper towel, before you crumble it down.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 12 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, and place generous amounts of cheddar cheese into each skin, topping with bacon pieces. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, and get ready.

I am glad that my kids did not see my facial expression when I took them out. They were perfect, and as my wife saw my face, we looked at one another with complete excitement. As when I was younger, I still had the level of impatience and quickly plated them, adding the additional chives over the top of the skins. My wife ate hers straight up, but I put a dallop of the sour cream and chive mixture on top of mine.

These skins were spot on, and something that will be on my table when I have guests over in the future. Enjoy.