Gourmet Hummus Potato Skins


small potatoes (I used organic Maine Yukon Golds)
extra virgin olive oil

topping suggestions: 

sliced jalapenos
sliced scallion
sliced kalamata olives 
sun dried tomato
cilantro oil (recipe here, I did not strain mine).
micro greens


Bake the potatoes: Preheat oven to 400°. Pierce potatoes several times with fork and bake on parchment paper lined (if you have it) baking sheet until tender, approximately 50 minutes. (If you're pressed for time, you could microwave pierced potatoes for 10-12 minutes).

Prepare the potatoes: Slice each potato in half. Using a spoon, scoop out potatoes leaving a thin edge around the skin. 

Broil the potatoes: Brush both sides of each potato half with olive oil and place back on baking sheet with the skin facing up. Broil until they begin to crisp, approximately 3 minutes (keeping a close eye on them). Flip potatoes and broil until edges begin to brown, approximately 3 minutes. 

Fill with hummus. Top with desired toppings!


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