Potato Peel Casserole – a Cheese Masterpiece
Potato skins are the weighted blankets in the food world – warm, comforting, and heavy enough. And yet we seem to have forgotten the snack that propelled TGI Friday’s into the national consciousness three decades ago. The staple of bowling alleys and dive bars, potato skins are an endangered species.
We’re going to save the potato skins by turning them into a casserole using the scooped out pulp that every potato skins recipe tells you to “save for another use.” Here, those fluffy insides turn into a creamy, tangy layer of sour cream and mashed potatoes that balance the crispiness.
This is not a standard mid-week meal. So, of course, I did it in the middle of the week. I used half a 14 “baking dish, but for this recipe it will fit perfectly into an 8” x8 “pyrex pan. That’s enough for two people (with leftovers) or a family of four, especially if you have a hearty side dish like pigs in a blanket or mozzarella sticks. Here’s what you need to do this:
- 1 pound bacon
- 3 lb. russet potatoes
- 5 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/2 cup in half
- ½ cup finely chopped garlic
- ½ cup sour cream
- 1 1/2 cups grated cheddar (divided)
- Kosher salt and black pepper
First, you’ll cook the bacon . I chose a piece of bacon — fat pink slices — but you can use whatever bacon you like. Place a wire rack on a baking sheet and place the bacon on top of it. Place the baking sheet on the medium wire rack in a cold oven and turn the knob 375 ℉. Cook the bacon in about 20 minutes. And now the potatoes.
You’ve probably bought a five-pound bag of russet potatoes. We take out three potatoes. You have about three pounds left. Rub vigorously, then pat dry with a tea towel. Poke holes in the skin with a fork. Toss the potatoes in a large bowl with 2 tablespoons olive oil, kosher salt, and pepper.
The bacon should be almost done. Take a couple of plates and cover them with paper towels to absorb excess fat. Take out the bacon and turn the oven knob 400 ℉. Place the bacon on paper towels and moisten with grease. Take the cutting board. Cut the bacon into small pieces or into fatty squares, whichever you prefer. Save and strain the bacon fat collected in the skillet below.
Then place the potatoes on the middle rack of the oven and cook for 60 to 75 minutes (the skins should be crispy and the insides soft). Take them out and let cool for about 10 minutes.
Keep a towel handy. Your hands may slip a little from the olive oil on the potatoes. Slice the potatoes in half lengthways (longer) and transfer the flesh to a large bowl. You want enough potato pulp to remain – about 1/4 inch – so you can’t see the skin underneath.
When you’re done scooping, use a baking brush or the back of a spoon to lightly brush the skin on both sides with olive oil (about three tablespoons). Sprinkle with salt and pepper. Place them skin side up in one layer in a saucepan. If you have extra skins, don’t worry. We can fry in stages.
Place the oven on a roast and let it warm up while you turn the still warm potato insides into sour cream and garlic mashed potatoes. Cut three tablespoons of butter into small cubes (so it melts more easily) and add them to the potatoes along with half a glass in half. Use mashed potatoes or a wooden spoon to stir.
Rinse half a cup of garlic and chop finely. Combine the garlic, half a cup of grated cheddar cheese, and half a cup of sour cream. Knead until smooth.
Salt and pepper for flavor. Keep in mind that potato skins, cheese, and bacon will contain a lot of salt, so mashed potatoes may be slightly unsalted. Cover the bowl with foil or place in a warm drawer .
We (finally) come to a piece of the potato peel. Place the skins-filled baking dish on the middle rack of the oven. Set a timer for three minutes. You want the hide to crack, but try not to burn it. If they are not crispy, wait another two minutes.
Take out the baking dish. Using tongs, gently turn the skins over and cook for an additional five minutes on the medium wire rack. Remove the dish from the oven. If you had extra skins that didn’t fit in your baking dish, here you will repeat the steps we just took.
When the skin is crispy, take half and place the skin side down on the bottom of a baking dish. Cover the potatoes with 1⁄2 cup of chopped cheddar and bacon, then use a spatula to apply an even layer of mashed potatoes over the skins. This layer should be as thick as your finger.
Place a top layer of potato skins, skin side down, on top of the mashed potatoes and sprinkle with the remaining half cup of shredded cheddar. Place the baking dish on the top rack of the oven and cook for one minute. Make sure the cheese melts properly. If not, wait another 10-15 seconds. Serve the casserole immediately — a fish spatula is great — and garnish the potato skins with the remaining bacon, some more garlic, and sour cream.