Di's Potato Skins with Herbed Cheese and Corn Salsa
During a roasting kick last year I created this awesome appetizer and gave it another whirl today for a tasting.
(yes, I am from the '80s... and the Valley, so I can say that)
These Skins are so flavorful and fresh, and after trying them again, they reminded me of a restaurant I loved in Santa Barbara (back in the '80s) called the Elephant Bar. They had their own skins (Elephant Skins), so why not my own version of one of my most favorite foods?
These are a lot lighter than the typical potato skins, but with the comfort of the roasted potato, the cool freshness from the herbed cheeses (instead of heavy, greasy cheese), and the bright crunch from the corn and red onions. You'll love these simple and beautiful bites.
And don't forget the Balsamic Glaze.
Di's Drizzle Skins... namesake and high five worthy- "give me some skins!"
Di's Potato Skins
For the skins, slice 2 potatoes in 1/4" rounds and place flat on a rimmed baking sheet. Drizzle with olive oil and salt and roast in a 400 degree oven for about 30 minutes. Flip halfway through. Once golden brown and soft in the middle, remove from pan and set aside.
1 c. softened cream cheese (I buy it in a tub already softened)
6 oz. goat cheese
Salt, pepper and herbs of choice. I used quite a bit of my favorite Parisien plus a few sprinkles of dried thyme.
Mix together and set aside in the refrigerator.
1 package frozen corn, defrosted
1/2 large red onion, finely diced
2-3 tblsp. fresh cilantro, chopped
Salt, pepper and herbs of choice. Again, I used about 1 tsp. Parisien, but this recipe is so versatile
Mix together and let flavors meld in the refrigerator for an hour or so. Taste, and adjust seasonings if needed once cold.
To assemble. Pat off any oil from the potato skins, top with cheese and corn salsa.
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