Potato Skins with Sriracha Beef and Green Sauce

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
Serves 4-6

Ingredients:
1 kilo/2 pounds small potatoes
1/4 cup olive oil
A good pinch of salt
Sriracha Beef
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
Green Sauce
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

Directions:
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 50 minutes.

Set the filling aside for something separate (you won’t use them in this recipe, but they’re great heated up as a hash for breakfast).

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.

Serve immediately.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconprint print iconsquares squares icon

Potato Skins with Sriracha Beef and Green Sauce

  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4-6 1x
  • Category: Sides
  • Diet: Gluten Free

Description

Bite size pieces of crispy potato skins filled with spicy beef and topped with a lashing of green sauce is the kind of starter people will come back to again and again.


Scale

Ingredients

1 kilo/2 pounds small potatoes
1/4 cup olive oil
A good pinch of salt
Sriracha Beef
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
Green Sauce
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


Instructions

  1. Preheat the oven to 200C/400F and prepare a baking tray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately.

Notes

Recipe by Roamingtaste

0 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

    Foreign Dishes

    Read More...

    Fall Fare

    Read More...

    Life and Thoughts

    Read More...

    Previous

    September 2020
    M T W T F S S
      1 2 3 4 5 6
    7 8 9 10 11 12 13
    14 15 16 17 18 19 20
    21 22 23 24 25 26 27
    28 29 30  

    I don't use advertisements or pop ups on this blog to make it a welcoming place, but running this site does cost time and money so if you would like to donate to keep me going, it would be greatly appreciated.

    Single Post

    $ 1.00
    Personal Info

    Donation Total: $1.00

    Other posts of interest

    Roamingtaste in Images

    @roamingtaste

    Happening on social media