Potato skins is one those intrinsically American dishes, so much so that every person I told about these potato skins, they were confused…one reaction included “don’t potato skins just come with the potato?” Fair and valid comment when you’ve never heard of them before.
To be fair, I haven’t seen potato skins on many menus outside the American borders and it’s one recipe to show how beautifully plain the old potato may be and how wonderfully it is easy to make into the star of a meal.
This recipe came to me while sitting at my desk between meetings and it was startlingly obvious it had to be made and stat! So once I had a few hours this past weekend I got to it and would you believe it, the two of us ate the whole plate seen in these images within five minutes of finishing up these pictures.
In our house a good meal is always referred to as a “make again”, effectively, it’s so good it should be made again and just as swift as these were gone, Mr Brooks declared it was “definitely a make again.” Friends, whether you’re American or not, if you lovely crunchy potatoes and some slightly spicy beef with this sauce that will be used as a potato salad base or a taco topping in our kitchen in the future, I think you’ll love these.
Potato Skins with Sriracha Beef and Green Sauce
Recipe by Roamingtaste
1 kilo/2 pounds small potatoes
1/4 cup olive oil
A good pinch of salt
500 grams/1 pound minced beef
1 small onion, finely diced
1 teaspoon cumin powder
3/4 teaspoon smoked paprika powder
1/4 cup sriracha
1 1/2 tablespoons tomato paste
150 grams/5.30 ounces plain yogurt
70 grams/2.4 ounces sour cream
1 1/2 tablespoons American mustard
1/2 cup fresh spinach
Handful fresh parsley
1 scallion, finely sliced
1/4 cucumber, finely diced
Preheat the oven to 200C/400F and prepare a baking tray.
Thoroughly wash the potatoes and prick each with a fork a few times. Rub olive oil all over and place in the oven for an hour.
Remove and allow to cool until you are able to slice in half and able to scoop out the insides carefully, approximately 5-7 minutes. Set the filling aside for something separate.
Pour over a little more olive oil over the potatoes and a sprinkle of salt and return to the oven until golden, approximately 10 minutes.
Meanwhile, place the spices, onions and minced beef in a saucepan on low to medium heat for 5 minutes, stirring to cook evenly. Add the sriracha and tomato paste and stir through until well combined, place on low heat and allow to cook for a further 5 minutes, stirring occasionally.
While the minced beef cooks, place the yogurt, sour cream, mustard, spinach and parsley in a blender and blend until smooth. Stir the sliced scallion and cucumber through and place into a serving bowl.
Remove the potato skins from the oven and place on your serving dish, spoon the sriracha mince into each and finish with a tablespoon of the green sauce on top.