Any additional potato toppings (bacon, chives, etc)
Instructions
Pre-heat oven to 400 degrees. Wash and dry the potatoes.
Take 2/3 of the potatoes and drizzle 1 tablespoon oil and toss until well coated. Roast in the oven for 35-40 minutes or until easily pierced with a fork.
When cool enough to handle, cut off the top portion of potatoes (or cut them in half). Using a melon baller or spoon, scoop out the potato flesh, leaving a thin wall of potato on the edges.
Mash the potatoes using your preferred method/recipe. (I used buttermilk, sour cream, and a little butter).
Pipe or spoon into potato skins and brush with a little melted butter. Bake for 20 minutes longer.
While potatoes bake, heat the remainder of the oil in a skillet until very hot. Peel and shred the remaining potatoes and squeeze excess moisture out using a potato ricer or paper towels.
Drop little piles of shredded potatoes into the hot oil and fry on each side until golden brown, turning once.
Remove stuffed potatoes from oven and top with hash brown and any additional toppings.
Originally Submitted
4/24/2012
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