Beijing-style Crispy Potato Skins

Ingredients

In this Beijing-style adaptation, the traditional American potato skins are transformed with the addition of Chinese flavors and ingredients. The original dish typically features toppings like cheese, bacon, and sour cream, while this Beijing-style version incorporates stir-fried vegetables, soy sauce, and Chinese five-spice powder. The result is a fusion of flavors that combines the crispy texture of the potato skins with the savory and aromatic taste of Beijing cuisine. We alse have the original recipe for Potato Skins, so you can check it out.

• 4 large potatoes 4 large potatoes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 5g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Scrub the potatoes clean and pat them dry. Prick the potatoes all over with a fork and place them on a baking sheet.
3. 3.
   Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a fork.
4. 4.
   While the potatoes are baking, heat the vegetable oil in a pan over medium heat.
5. 5.
   Add the chopped onion, bell pepper, and minced garlic to the pan. Sauté until the vegetables are tender and lightly browned.
6. 6.
   Stir in the Chinese five-spice powder and soy sauce. Cook for an additional 2-3 minutes.
7. 7.
   Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato attached to the skin.
8. 8.
   Brush the potato skins with a little oil and sprinkle with salt and pepper.
9. 9.
   Place the potato skins back on the baking sheet and bake for an additional 10-15 minutes, or until they are crispy and golden brown.
10. 10.
    Fill each potato skin with the stir-fried vegetable mixture and garnish with fresh cilantro.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes like Russet or Idaho potatoes for the best texture and flavor.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For extra crispiness, brush the potato skins with oil before baking them.
• Feel free to customize the filling by adding other vegetables like mushrooms or carrots.
• Serve the crispy potato skins with a side of sweet chili sauce or hoisin sauce for dipping.
• If you prefer a spicier flavor, add a pinch of chili flakes or a drizzle of sriracha sauce to the filling.
• Make sure to save the scooped-out potato flesh for another recipe, such as mashed potatoes or potato soup.

Serving advice

Serve the Beijing-style crispy potato skins as an appetizer at a dinner party or as a main course accompanied by a fresh salad.

Presentation advice

Arrange the filled potato skins on a platter and garnish with fresh cilantro leaves for a pop of color. Serve them hot to showcase their crispy texture.