Potato Skins

This recipe is not a traditional potato skins recipe because I didn't scoop out any potato flesh to create a little nook for the filling ingredients. Instead, I just piled it all on top because 1) it was easier that way and I am just that lazy and 2) I was using smaller yukon gold potatoes and I just didn't think they needed to be scooped.

Ingredients [makes 4 portions]:
2 yukon gold potatoes
1 tablespoon olive oil
1 clove garlic, finely chopped (optional)
salt & pepper
1 jalapeno, thinly sliced
1/4 cup grated cheddar cheese
2 scallions, finely chopped

Start by cutting the potatoes in half and then trimming off a little bit off the base so that the potato will sit flat. (You can see those trimmings in the pan in the photos below). Then boil them for 5 to 10 minutes or until tender. Remove the potatoes from the pot, drain, and then place on an oiled cast iron skillet (or any oven safe dish or sheet pan). Rub the potatoes around in the oil on both sides and then season with salt and pepper and then place in a 450 oven for 10 to 15 minutes or until golden brown. Remove from the oven and then place garlic (which is optional) on top of the potatoes, followed by the thinly sliced jalapenos and then sprinkle with cheddar cheese.
Look at how lovely!

Sprinkle with more pepper, if desired, and then put in the oven again for 5 minutes or until the cheese is melted.
Plate the potatoes.
And then sprinkle with scallions for some fresh onion-y flavor.
Here's the recipe page:


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