A few months ago, Carl and I went to AZ88 in Scottsdale and were introduced to my favorite appetizer ever. St. Petersburg Potatoes is home made potato chips, with sour cream, julienned cucumbers and radishes and smoked salmon. It is sooo yummy. Since that first taste, Ive been thinking of ways I can re create a version for us here at home. Loaded potato skins was always a favorite appetizer when I was younger. Its usually pretty fattening and greasy with all the cheddar cheese and bacon, then ranch dressing for dipping. I decided to try out a different kind of potato skin recipe, and merge 2 favorites.
These were pretty good, and its much more heart friendly. Oh, I also added crumbled feta cheese to a few of these and they were the best ones! Feta is definitely a great addition to this. Carl was disappointed since the potato skins weren't crispy enough. Next time I will broil them on both sides to crisp them up really nicely. Carl made a suggestion that I am going to try, use frozen waffle fries, and crisp them up in the oven, then top with all the goodies. I cant wait to try it that way, I think it may taste more like the resturant version.
4 or 5 baking potatoes
1 Tbsp olive oil
salt and pepper to taste
1/2 cup sour cream
1 cup julienned cucumbers
1 cup julienned radishes
1 3 ounce package smoked salmon, chopped up
Bake the potatoes in a 400 degree until fork tender, about 45-55 minutes depending on size. Once cooled, quarter the potatoes and scoop out most of the flesh leaving about 1/4 inch on skin. Brush skins with olive oil and season with salt and pepper. Broil for 5 minutes, until crisp. Watch them carefully so they don't burn (well, the edges may be burned, but that adds yummy flavor) then flip them over and broil them on the other side too. When they are finished, arrange them on a serving platter and sprinkle with feta cheese if you like, then let them set and rest a bit, letting them cool down some.
Put the sour cream into a zip lock baggie and cut a 1/4 inch off the corner and pipe sour cream onto each potato skin. Then sprinkle generously with smoked salmon, radishes, and cucumbers. Pipe on more sour cream on top and they are ready to serve.
These were pretty good, and its much more heart friendly. Oh, I also added crumbled feta cheese to a few of these and they were the best ones! Feta is definitely a great addition to this. Carl was disappointed since the potato skins weren't crispy enough. Next time I will broil them on both sides to crisp them up really nicely. Carl made a suggestion that I am going to try, use frozen waffle fries, and crisp them up in the oven, then top with all the goodies. I cant wait to try it that way, I think it may taste more like the resturant version.
4 or 5 baking potatoes
1 Tbsp olive oil
salt and pepper to taste
1/2 cup sour cream
1 cup julienned cucumbers
1 cup julienned radishes
1 3 ounce package smoked salmon, chopped up
Bake the potatoes in a 400 degree until fork tender, about 45-55 minutes depending on size. Once cooled, quarter the potatoes and scoop out most of the flesh leaving about 1/4 inch on skin. Brush skins with olive oil and season with salt and pepper. Broil for 5 minutes, until crisp. Watch them carefully so they don't burn (well, the edges may be burned, but that adds yummy flavor) then flip them over and broil them on the other side too. When they are finished, arrange them on a serving platter and sprinkle with feta cheese if you like, then let them set and rest a bit, letting them cool down some.
Put the sour cream into a zip lock baggie and cut a 1/4 inch off the corner and pipe sour cream onto each potato skin. Then sprinkle generously with smoked salmon, radishes, and cucumbers. Pipe on more sour cream on top and they are ready to serve.
2 comments:
YUM! I love recipes using potatoes beyond baked and mashed :)
This sounds soooo good. I love radishes, and have never used them i a dish before. I like the idea of it.
Post a Comment