Elevated Potato Skins
- Canola oil, for frying
- 6 russet potatoes, scrubbed and washed
- 4 tablespoons unsalted butter, melted
- 2 leeks, cleaned, 1/4-inch dice
- 2 teaspoons Kosher salt
- 6 to 8 turns fresh ground pepper
- 2 cups sliced cremini mushrooms
- 1/2 teaspoon fresh thyme leaves
- 8 ounces Brie, cubed
- 8 thin slices prosciutto, torn
- 1/4 cup finely sliced chives
Preheat oven to 350 degrees F. Preheat 3-inches of canola oil to 350 degrees F in a deep heavy pot.
Pierce the potatoes a few times with a fork. Place directly in the center oven rack and bake until tender, about 1 hour.
In a saute pan over medium-high heat, add butter, leeks and 1 teaspoon salt and 3 to 4 turns pepper.
Saute until the leeks are wilted, about 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, about 5 to 6 minutes.
Remove from the heat and set aside.
Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the potato innards for another use. Allow to cool.
Working in batches, fry the potato skins in the preheated canola oil until crispy and golden brown – about 5 to 6 minutes.
Remove from the oil and drain.
Arrange scooped-side up on a baking tray. Season with the remaining salt and pepper.
Fill the skins with the leek-mushroom filling, top with cubed Brie and torn prosciutto.
Place in the preheated 350 degree F oven and bake until brie is melted and prosciutto is crispy, about 6 to 8 minutes.
Remove from the oven, garnish with chives and serve.
Yield: 4 servings