Archive for appetizer Archives - GoodCook
Crispy Loaded Potato Skins

Whether you’re cheering on your favorite sports team or craving a weekend treat, add this beloved game-day appetizer to your menu. Crispy-loaded potato skins feature ultra-crispy potato skins that are loaded with bacon, sharp cheddar, sour cream, and green onions. All you need is a roasting pan and a hot oven to bake up these utterly delicious crispy loaded potato skins.

There’s no doubt you’ve ordered a plate of potato skins at your favorite restaurant, but you probably didn’t realize how easy they are to make at home. Our trick to getting super crispy potato skins is choosing the right roasting pan. 

The GoodCook® Crispy Baking Pan is perfect for crisping up your potato skins without any extra grease. It features a non-stick PFOA-free pan with an oven-safe wire rack that fits perfectly inside the rim of the pan. It’s dishwasher safe, and we love how easy it is to clean up!

How To Make Crispy Potato Skins

  • Start with 3 pounds of well-scrubbed potatoes, poking each potato with a fork in several spots.
  • Coat the potatoes with olive oil using a GoodCook® Basting Brush. Place the potato skins on a GoodCook® Crispy Baking Pan and bake in a 400°F oven until they give when pressure is applied, about an hour.
  • While the potatoes are baking, cook the bacon in a GoodCook® Cast Iron Skillet until crispy.
  • Once the potatoes have baked and cooled, cut them horizontally and scoop out the inside, leaving ¼” of potato on the skin.
  • Set your oven to 400°F and brush each potato skin with more olive oil inside and out. Season with salt and place each skin on the GoodCook® Crispy Pan.
  • Bake for 10 minutes, then flip and cook for an additional 10 minutes before removing from the oven.
  • Fill the hollow of each potato skin with a sprinkle of pepper, chopped bacon, and cheese.
  • Return to the oven and broil for 3-4 minutes, or until the cheese is melted.
  • Top with a dollop of sour cream and a sprinkle of green onions.

What Potatoes Should I Use For This Recipe?

Russet potatoes work really well for this recipe. Choose small to medium potatoes.

How To Repurpose The Leftover Potato #LoveYourLeftovers

Store in the GoodCook® EveryWare Food Storage Containers and use the inside of the potato that you scoop out for:

  • Mashed potatoes
  • Baked potato soup
  • Homemade potato rolls
  • Potato bread
  • Filling for pierogis

How To Get Your Potato Skins Super Crispy

  • Generously brush each potato skin with olive oil using a GoodCook Basting Brush and place the skins on a GoodCook® Crispy Baking Pan.
  • Season well with salt and pepper.
  • Don’t forget to flip the skins halfway through for even heating.

Other Topping Ideas

  • Skillet taco ground beef or turkey and cheese
  • Pulled pork
  • Sloppy joe filling
  • Mac and cheese

Snacking is easy with the GoodCook line of cookware and kitchen accessories. Fry up the bacon in a GoodCook® Cast Iron Skillet and roast the potato skins in a GoodCook® Crispy Pan for a tasty appetizer that the whole family will love.

Are you ready to get roasting?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

2 reviews

Crispy Potato Skins

Yields 12 skins     adjust servings

Ingredients

  • 6 Russet potatoes, small to medium in size, about 3 lbs.
  • 6 bacon, sliced to 1/4”
  • 4 oz. shredded cheddar, sharp or medium sharp cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced
  • Extra-virgin olive oil, any oil will work fine
  • Seasoned salt
  • Ground black pepper

Instructions

  1. Preheat the oven to 400F.
  2. Scrub your potatoes under running water to remove excess dirt.
  3. Using a fork lightly stab your potatoes all around.
  4. Rub your potatoes in the Olive oil and bake for about an hour. They should be cooked through and give a little when pressure is applied.
  5. While your potatoes are baking, cook your bacon in a pan until crispy.
  6. Once the potatoes are done, allow them to cool enough so they can be handled.
  7. Cut potatoes horizontally and scoop out the inside. Leave about a quarter of potato on the skin.
  8. Set your oven to broil.
  9. Brush your potato skins with more olive oil inside and out. Sprinkle seasoned salt on the skin and inside and place on your crisper.
  10. Cook for 10 minutes then turn over and cook for an additional 10 minutes.
  11. Remove potatoes with oven. With the skin side down, sprinkle pepper, bacon, and cheese on the inside. 
  12. Return to the oven and broil for 3-4 minutes, or until your cheese is melted.
  13. Top with a dollop of sour cream and sprinkle chives onto the sour cream.

Recipe Notes

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Crispy and Spicy Stuffed Panko Jalapeño Poppers

Cheesy, spicy stuffed jalapeño poppers are the perfect appetizer for your game day menu. A tavern-inspired favorite, these irresistible poppers feature halved jalapeños stuffed with cream cheese, bacon, and Monterey Jack cheese, all baked to crispy perfection. Fire up your oven for these spicy bite-sized Crispy Stuffed Panko Jalapeño Poppers.

Cheer on your favorite sports team as you enjoy a tray of cheesy, crispy stuffed jalapeño poppers. Jalapeño poppers are simple to make and come together easily. We use a GoodCook® Crispy Baking Pan to get the poppers nice and crispy on the outside, minus the grease. The GoodCook® Crispy Baking Pan features a non-stick PFOA-free pan with an oven-safe wire rack that fits perfectly inside the rim of the pan. It’s dishwasher safe, and we love how easy it is to clean up!

How to Make Jalapeno Poppers

  • Preheat oven to 350°F.
  • Cut the bacon into quarter-inch pieces and add to a hot GoodCook® Cast Iron Skillet.  Cook bacon until crispy, drain the grease, and set the bacon aside.
  • In a small GoodCook® Mixing Bowl, combine the cayenne pepper, chili powder, smoked paprika, ground black pepper, and salt. Set aside.
  • In another GoodCook® Mixing Bowl, add the softened cream cheese, bacon, and Monterey Jack cheese, mixing well.
  • For the dredging station, set up three GoodCook® Mixing Bowls: adding all-purpose flour to one bowl, two whisked eggs and milk in another bowl, and the seasoned panko breadcrumbs to the third bowl.
  • Add 2 ½ teaspoons of the spice mixture to each of the dredging bowls, mixing well. 
  • Fill each jalapeño half with 1 tablespoon of the cream cheese mixture, spreading the filling from end to end. 
  • Taking one stuffed jalapeño pepper at a time, dredge it in the flour, dip it into the egg and milk mixture, then dredge it in the panko breadcrumb mixture. Repeat until all of the jalapeños are coated.
  • Place the jalapeños on the crisper cut side up and bake until the filling is a bit runny and the panko topping is golden brown, about 30 minutes.
  • Serve the baked jalapeños with cool ranch or blue cheese dressing.

Tips for Making the Perfect Batch of Jalapeño Poppers

  • Wear meal prep gloves to cut the jalapeños if you want to avoid transferring the spice to your skin.
  • Use a teaspoon to easily remove the seeds and membrane from the jalapeño halves.
  • If you want more color on your panko, turn the oven setting to broil for the last 5 minutes of the cooking time.
  • If spicy isn’t your thing, remove either the cayenne pepper, chili powder, or both from the recipe.

Gameday snacking is perfectly delicious with the GoodCook® line of cookware and kitchen accessories. We use a set of GoodCook® Mixing Bowls to prep the jalapeños for this recipe and fry up the bacon in a GoodCook® Cast Iron Skillet. When it comes to crisping up the potato skins, the GoodCook® Crispy Pan is perfect for getting the outside crispy while keeping the inside gooey and cheesy.

The whole family will love this tasty appetizer. Are you ready to get cooking?

Make and Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

1 review

Crispy Stuffed Panko Jalapeno Poppers

Yields 24 pieces     adjust servings

Ingredients

  • 12 small to medium jalapeño peppers. Halved lengthwise, stems, seeds and membranes removed
  • 6 oz. cream cheese, room temp
  • 1.5 cups shredded Monterey Jack cheese
  • 6 pieces bacon.
  • 1/2 teaspoon cayenne (optional)
  • 1/4 teaspoon chili powder (optional)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground black pepper
  • 1/2 tablespoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 cup panko bread crumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried chives

Instructions

  1. Preheat oven to 350F.
  2. Cut the bacon to ¼” pieces and add to a hot pan.  Cook bacon down until crispy, remove from grease and set aside.
  3. Mix the cayenne, chili powder, smoked paprika, ground black pepper, and salt.  Set Aside.
  4. In a mixing bowl, add your softened cream cheese, bacon, and Monterey Jack cheese and mix well.
  5. You will need three bowls to set up your dredging station.
  6. Bowl one: add the all-purpose flour
  7. Bowl two: mix eggs and milk.
  8. Bowl three: panko and dried chives.
  9. Add 2 ½ teaspoons of your spice mixture to each of the bowls.  Make sure you mix well.
  10. Grab a jalapeño half, fill with 1 tablespoon of your cream cheese mixture. Make sure you spread the filling from end to end.  Continue this step until all jalapeños are filled.
  11. One jalapeño at a time, dredge in the flour, dip into the egg & milk mixture, and finally dredge in the panko, repeating this process if you need to.  Do this until all the jalapeños are coated.
  12. Cut side up place on your crisper and bake until the filling is a bit runny and the panko is golden brown, this should take about 30 minutes.

Recipe Notes

Tips:

  • Using a teaspoon will easily remove seed and membrane from jalapeño halves.
  • If you want a bit more color on your panko, use the last 5 minutes of the cook time with your oven set on broil.
  • If not a fan of spicy poppers, remove either the cayenne or chili powder or both.
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