We took baby Yukon gold potatoes, scooped out the inside and deep-fried them to crispy, golden perfection. Then we took it one step further by stuffing each shell with a cheesy potato filling. The result is a bite-size appetizer that’s idyllic for any party throughout the year.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 55 min |
| Yield: | Makes about 40 scoops |
Ingredients
- 1 pound baby Yukon gold potatoes (about 20), scrubbed
- Canola oil, for frying
- 1/2 cup potato starch
- 2 tablespoons unsalted butter
- 1/2 cup finely shredded sharp Cheddar (about 2 ounces)
- 1/3 cup sour cream
- 2 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- Cayenne pepper, for serving
Instructions
- Place the potatoes on a microwave-safe plate in an even layer, then microwave on high until knife-tender, flipping each halfway through, 5 to 6 minutes. Set aside to cool slightly.
- Cut each potato in half crosswise. Use a 1/4 teaspoon measuring spoon to scoop out the potato, leaving a thin border around the edge. Transfer the scooped-out potato to a medium bowl, then cover and reserve.
- Meanwhile, fill a large heavy-bottom pot or Dutch oven with 2 inches of canola oil and attach a deep-fry thermometer to the pot. Heat the oil to 350 degrees F over medium-high heat. Line a rimmed baking sheet with a couple paper towels; set aside.
- Whisk the potato starch and 1/3 cup water in a medium bowl until smooth. Dip the potato shells into the potato-starch slurry, letting any excess drip back into the bowl, then carefully lower into the hot oil. Cook, in batches, until well browned and crispy, about 4 minutes per batch. Remove from the hot oil with a slotted spoon and place cut-side up on the prepared baking sheet. Season with salt and then flip over cut-side down to drain.
- Add the butter to the reserved scoop-out potato and reheat in the microwave until warm, stirring halfway through, about 3 minutes. Use a fork or potato masher to mash the potato until almost smooth, then stir in the sour cream, Cheddar, scallions, 1/2 teaspoon salt and several grinds of black pepper until combined.
- Using the 1/4 teaspoon measuring spoon, spoon the filling into the crispy potato skin scoops. Transfer to a serving platter and sprinkle with a pinch of cayenne.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 53 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 4 mg |
| Sodium | 47 mg |
Reviews
These were amazing & fun for Super Bowl
Certain recipes have something in them, that we have no idea what they are! Or where to get it? It might be helpful to tell us where we should look for the item. Thank you.
Absolutely delicious. And so cute. The potato starch makes the difference when frying the skins. I added crispy crumbled bacon
Hello. I would like to know what is potato starch, as well? Do somebody here know? Thanks a lot
What is potato starch ? And here can I buy it ?
My guess is you can do this in an air fryer without deep frying??