Smoked Trout Potato Skins Recipe
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 tablespoons unsalted butter (1/4 stick), melted
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon grapeseed or vegetable oil
- 1/2 teaspoon lime juice
- 2 cups baby arugula, washed and dried
- 1 cup Smoked Trout Pate
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Pierce each potato several times with a fork or sharp knife.
- Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
- Transfer to a wire rack until cool enough to handle, about 10 minutes.
- Set the oven to the broil setting.
- Slice each potato in half lengthwise.
- Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use.
- Brush the insides of the potatoes with the melted butter and season with salt and pepper.
- Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
- Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they dont burn).
- Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
- Whisk the oil and lime juice together in a medium, nonreactive bowl and season with salt and pepper.
- Add the arugula and toss to evenly coat.
- Divide the greens among the skins and top each with a heaping tablespoon of the pate.
- Serve immediately.
russet potatoes, unsalted butter, kosher salt, freshly ground black pepper, grapeseed, lime juice, baby arugula
Taken from www.chowhound.com/recipes/smoked-trout-potato-skins-29409 (may not work)