Cáscaras de Papa Clásicas

Name: Cáscaras de Papa Clásicas
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Ingredients: 4 papas russet grandes limpias y secas; 2 cdas aceite de oliva; 1 cdita sal de kosher más para las cáscaras; 6 rebanadas tocino cocidas hasta crujientes y desmenuzadas; 1.5 taza de queso cheddar afilado recién rallado; 0.5 cdita ajo en polvo; 0.5 cdita pimentón ahumado; 0.25 cdita pimienta negra recién molida; 0.5 taza crema agria; 3 tallos cebolletas verdes thinly sliced finamente; 1 pizca pimentón ahumado para espolvorear

Entrante1 h 30 min4 porcionesFácil

Sobre esta receta

Cáscaras de papa crujientes y doradas cargadas de queso cheddar derretido, tocino ahumado y crema agria fría — un aperitivo atemporal que agrada a todos y es fácil de hacer en casa. El secreto es hornear las papas dos veces para que las cáscaras queden perfectamente crujientes mientras el relleno se mantiene rico y satisfactorio. Excelente para días de juegos, fiestas o un divertido refrigerio familiar.

Instrucciones

1
Preheat your oven to ![400°F]. Scrub the potatoes thoroughly under cold water and pat them completely dry — dry skin is key to getting them crispy.
2
Rub each potato all over with a little olive oil and sprinkle generously with kosher salt. Place them directly on the oven rack (or on a wire rack set over a baking sheet) and bake for 50–60 minutes, until a fork slides in easily and the skin feels firm and dry.
3
While the potatoes bake, cook the bacon in a skillet over ^[medium heat] until crispy. Transfer to a paper-towel-lined plate, let cool, then crumble into small pieces. Set aside.
4
Remove the potatoes from the oven and let them cool for 10 minutes — just enough to handle safely. Keep the oven on at ![400°F]. Cut each potato in half lengthwise.
5
Using a spoon, scoop out the potato flesh, leaving about a ¼-inch thick shell of potato attached to the skin. (Save the scooped potato flesh for mashed potatoes or another use!)
6
In a small mixing bowl, mix together the olive oil, garlic powder, paprika, black pepper, and a pinch of kosher salt. Brush this mixture generously over both the inside and outside of each potato skin.
7
Place the potato skins cut-side down on a baking sheet. Bake for 8 minutes, then flip them cut-side up and bake for another 8 minutes, until the edges are golden and the skins are crispy.
8
Switch the oven to ^[broil (high)]. Fill each skin with a generous amount of shredded sharp cheddar cheese and a good sprinkle of crumbled bacon. Broil for 2–3 minutes, watching closely, until the cheese is fully melted and bubbling with lightly browned spots.
9
Remove from the oven and immediately top with sliced green onions. Serve hot with a generous dollop of sour cream on each skin or a bowl of sour cream on the side for dipping. Dust with a pinch of paprika if desired.

Cáscaras de Papa Clásicas

Entrante1 h 30 min4 porcionesFácil

Sobre esta receta

Instrucciones

1
Preheat your oven to ![400°F]. Scrub the potatoes thoroughly under cold water and pat them completely dry — dry skin is key to getting them crispy.
2
Rub each potato all over with a little olive oil and sprinkle generously with kosher salt. Place them directly on the oven rack (or on a wire rack set over a baking sheet) and bake for 50–60 minutes, until a fork slides in easily and the skin feels firm and dry.
3
While the potatoes bake, cook the bacon in a skillet over ^[medium heat] until crispy. Transfer to a paper-towel-lined plate, let cool, then crumble into small pieces. Set aside.
4
Remove the potatoes from the oven and let them cool for 10 minutes — just enough to handle safely. Keep the oven on at ![400°F]. Cut each potato in half lengthwise.
5
Using a spoon, scoop out the potato flesh, leaving about a ¼-inch thick shell of potato attached to the skin. (Save the scooped potato flesh for mashed potatoes or another use!)
6
In a small mixing bowl, mix together the olive oil, garlic powder, paprika, black pepper, and a pinch of kosher salt. Brush this mixture generously over both the inside and outside of each potato skin.
7
Place the potato skins cut-side down on a baking sheet. Bake for 8 minutes, then flip them cut-side up and bake for another 8 minutes, until the edges are golden and the skins are crispy.
8
Switch the oven to ^[broil (high)]. Fill each skin with a generous amount of shredded sharp cheddar cheese and a good sprinkle of crumbled bacon. Broil for 2–3 minutes, watching closely, until the cheese is fully melted and bubbling with lightly browned spots.
9
Remove from the oven and immediately top with sliced green onions. Serve hot with a generous dollop of sour cream on each skin or a bowl of sour cream on the side for dipping. Dust with a pinch of paprika if desired.