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- Hey, I'm Jamie Deen back here in mama's kitchen.
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I'm gonna share a delicious, simple recipe with y'all.
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We're getting into summer and so we always want
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good things to have outside.
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We're having parties, people are coming over.
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Let's do potato skins, you want to?
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And this first little tip I've got for you
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is something that I use for all my potatoes.
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We're doing air fryer today, but regardless,
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if you go in the air fryer,
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or if you go into your standard oven,
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take time to coat your potatoes with olive oil,
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or we're using a spray here today, and season 'em up.
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Season up your skins.
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So I usually stick mine in the oven,
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'cause that gives me enough time
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to get all my other work done.
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So I had to go olive oil and salt, but Mom has recommended
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that we use house seasoning on these potatoes.
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If you're not a big potato skin fan,
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trust me, when these cook up and it's got the flavor
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on the outside of it, you're gonna love it.
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I'm gonna put these into the air fryer for, Theresa?
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40 minutes. - [Theresa] 40 minutes.
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- This is gonna go for 40 minutes at 400 degrees.
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Both of these potatoes are gonna be full cooked through.
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Y'all grab one second
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and I'll be right back with done potatoes.
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Okay, so these have gone for 40 minutes,
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but I've also let 'em cool.
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They're still a little hot,
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but we're gonna be handling these.
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We're gonna cut 'em into two little boats.
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Now, you wanna be very careful
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when you're scraping these out,
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'cause you don't want to go too deep.
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It's important that we keep the skin boat intact on these.
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We have served twice baked potatoes at our restaurant.
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We started with the bag lady
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and it took me some trial and error to be able to scoop out
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a potato satisfying to my mama.
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Not too much, not too little, just the right amounts.
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Like everything else, there's a way to do it.
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So I like to come in on the side, kinda go half moon here.
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I'm not gonna go super deep
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'cause we're gonna take all this potato
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out of here, except for the little boat,
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and we're gonna use it for something else.
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I'd say that the meat of these potatoes are not far away
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from seeing some kind of breakfast hash.
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So see, don't scoop 'em all the way out.
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You don't wanna tear up your skin.
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Just enough, like a little canoe.
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Now, you can put anything that you want
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inside of twice baked potatoes.
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A twice baked potato from here,
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I would take the inside of these potatoes
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and mix in some mayonnaise or some sour cream, some cheese.
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I've done steamed broccoli with steak.
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You can really stuff a potato with anything that you like.
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But today, the skin is the star of the show
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and that's why we really wanted to season it up well,
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'cause folks are gonna be able to pick these up
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and eat 'em with their hands.
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So once you get to this point, I really wanna
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firm these up a little bit.
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So these skins are gonna go back into the air fryer
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at 400 degrees for five minutes.
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Hey, y'all, we're getting close, but it takes time
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to make good food like this.
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So our potatoes were, we canoed 'em out, put 'em back in
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for five minutes, and now we get to the fun part.
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We're gonna fill our little boats with cheese.
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And of course what goes
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with cheese and potatoes better than bacon?
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Oh, I know, sour cream.
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We'll get to that part.
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So we've got our bacon here.
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I'm just gonna fill our little bit of boats
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with some bacon and some cheese.
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Now, these are gonna go back
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into the oven for five more minutes.
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Only one more time and then I promise you we're gonna eat.
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My mouth is watering, these look delicious.
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As much or as little bacon as you want.
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I really like bacon so I'm gonna cover the tops here.
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This is gonna melt down
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and it's gonna be a boat of goodness.
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Don't go ashore on me now, y'all.
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Five more minutes and we'll be eatin'.
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Woo y'all, look, look at our little cheese bacon boats.
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How delicious does that look?
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There's a bunch of folks hanging
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around the old TV set today.
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The last thing that we're gonna do for this, y'all,
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is a sour cream horseradish that we're gonna put on top.
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So I'm just gonna eyeball.
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I need a cup of this.
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I trust myself on the cup.
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I trust myself on the teaspoons, too.
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I'm gonna, bet this will fit in here I think, nope.
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I need two of these, nope.
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First thing I'm gonna need is a smaller spoon.
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And into this sour cream, I'm gonna put two tablespoons
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Now, that's two teaspoons, and then about a half.
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And into this, let's see,
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am I missing anything that goes into this?
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Oh, we're gonna put some chives in here.
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So this will give us a little bit of flavor,
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give us a little bit of color,
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give us a little bit of texture in there.
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I'm gonna do some more of that, that's pretty.
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So I really like the horseradish in this
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because it takes the sour cream
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and it just adds another little mwah
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that's so good with the potatoes.
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My brother is not a fan of horseradish,
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but my mom and I like it.
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And it's just like everything else, in moderation.
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You get too much and it will light you up.
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But just enough in the sour cream is gonna balance out
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all the flavors that we have in our potato skins.
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And Peeps just wandered into the room
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and he's sitting awful close too.
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Everybody's smelling potatoes here today.
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And right on top of this, I'm gonna
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finish with some green onions.
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Now, it was a couple of steps to get here,
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but I promise, y'all, a ride in this canoe is worth it.
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I'm Jamie Deen, this is good food.
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We'll see y'all around the kitchen.
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P.S., y'all, don't forget the tomatoes, hee hee hee hee.
