These skins are an Italian alternative to your traditional baked potato skin. And because of the tomato, we think you'll find this side dish a bit juicer, as well. These skins would be perfect to serve with a main course of chicken Parmesan, or even a white fish with a light sauce. And. like any Italian dish, wash it all down with your favorite bottle of wine.
6 small russet potatoes
3 Roma tomatoes, sliced
Gorgonzola cheese crumbles
Mozzarella cheese, aged and shredded
1 bag of fresh spinach
2 garlic cloves
Olive oil
Ground oregano
Microwave potatoes for about 8 minutes. Remove potatoes from microwave and set aside.
On medium heat, add oil, garlic, and entire bag of spinach to a medium sauce pan. Sauté for a just a few minutes, or until spinach is fully cooked, and set aside.
Slice potatoes in half, lengthwise. About a 1/4" from the skin, run the blade of a small paring knife around the inside of each potato half. Use a spoon to carefully scoop out most of the insides of the potato halves. Be sure not to scoop out too much of the potato; leave a layer around the inside of the skin. Otherwise, potato skins become too thin. Arrange skins on a greased baking sheet.
Take sauté spinach mix and evenly fill each potato skin. Next, sprinkle a 1/2 to 1 teaspoon of gorgonzola cheese into each skin. Lay one to two slices of tomato on top of each skin. Sprinkle each skin with Mozzarella cheese and oregano.
Bake at 350 degrees for about 15 minutes.
No comments:
Post a Comment