Potato skins

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Potato Skin Shells | 6 | ea |
Roasted Red Pepper Seasoning | 1.5 | tsp |
Marble Cheese Shredded | 3 | oz (wt) |
Bacon Pre-Service PREP | 3 | pcs |
Green Onion, Bias PREP | 0.5 | oz (wt) |
Onions, Caramelized PREP | 1.5 | oz (wt) |
Sour Cream | 2 | oz (fl) |
Fryer Oil | 1 | oz (fl) |
- Recipe Instructions:
- PLATE: Rectangle plate, Portion Cup
- HOLD TIME: to order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
-
1. Submerge 6 potato skin shells into a deep fryer at 350°F fryer until golden brown, approximately 3 minutes.
Tip: double basket - use another fryer basket and place over top, so that the shells do not float up and cook evenly. - 2. Shake gently to remove excess oil off the potato skin shells. Arrange the shells on a lined baking sheet using tongs.
-
3. Load ingredients evenly into each potato shell - in this order: roasted red pepper seasoning, caramelized onions and shredded cheese. Place baking sheet in the pre-heated oven at 350°F for 3-4 minutes, or until cheese is melted and bubbling (CCP3)
NOTE: watch carefully to ensure that the cheese does not overcook or burn. - 4. Rough chop 2 strips of warmed cooked bacon in 1/4-inch pieces. (Refer to picture)
- 5. Remove potato skins from oven, garnish with chopped bacon and green onions. (Refer to picture)
- 6. Transfer potato skins to the tray plate, side by side, (Refer to picture) and serve with a portion of sour cream, on the corner of the plate. (Refer to picture)
- 7. Ensure rim of the plate is clean. Serve immediately.
- IMPORTANT NOTES:
-
- Reheat bacon on the flat top and cook both sides to warm and crisped.
- Training Video Available.
- Allergy Information
- TBD