Crispy Potato Skins
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
- 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
- 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.
- 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
- 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.
- 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
- Scoop burrata onto the potato skins, top with crumbled hard-boiled egg, sliced chives, and a dollop (or 2!) of caviar and serve immediately.