Crispy Potato Skins


Crispy Potato Skins

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Crispy Potato Skins topped with creamy burrata, caviar and grated hard-boiled egg.


4 Russet potato

   Canola oil – for frying

   Chive – sliced, for garnish

   Burrata – for topping

   Caviar – of choice, for topping

2 Egg


  1. Clean the potatoes with a vegetable brush or clean sponge under running water and poke all over with a fork. Bake at 350 degrees F until cooked through, 45min-1hr 15min
  2. Meanwhile, place the eggs in a small pot of cold water. Bring to a boil, turn off the heat, and cover for 10 minutes. Transfer the eggs to an ice bath. Crack the eggs open and remove the yolks. Press the yolks through a wire mesh strainer and reserve.
  3. Once cooked, allow the potatoes to cool thoroughly for easy handling then cut in half lengthwise. Using a spoon, scoop out all but a ½” layer of cooked potato whites. Save the cooked insides for later use in anything from mashed potatoes to potato salad
  4. Use your hands to rip the potato skins in half. It is important to use your hands rather than a knife as the rough edges turn very crispy and delicious when done.
  5. Fry potato skins in a tall pot with a couple of inches of canola oil at 375 degrees F using a slotted spoon to gently drop into the oil. Cook until golden and move to a paper towel-lined tray, seasoning with kosher salt immediately
  6. Scoop burrata onto the potato skins, top with crumbled hard-boiled egg, sliced chives, and a dollop (or 2!) of caviar and serve immediately.

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