Winter Vegetable Potato Skins
Source: Jorge Lumbreras, Public House
Recipe Type: Appetizers and Sides | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on February 6, 2016.
Serves 12 as a side dish, or more as an appetizer
INGREDIENTS
Roasted Pepitas
1 cup pepitas (pumpkin seeds)
1 tablespoon olive oil
2 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
Potato Skins
6 large Yukon Gold potatoes
1 bunch rosemary, chopped
2 tablespoons minced garlic
4 tablespoons olive oil
Salt and pepper to taste
Squash and Chard Relish
1 medium-large winter squash
1 bunch rainbow chard, chopped
1 small yellow onion, diced
3 leaves sage, chopped
2 ounces lemon juice
Salt and pepper to taste
1 pound fresh goat cheese, crumbled
PREPARATION
To make the roasted pepitas: Preheat the oven to 350°F. In a small bowl, combine the pepitas, oil, salt, pepper and paprika. Toss to combine. Place the seasoned pepitas in a roasting pan and cook for approximately 5-7 minutes, until toasted but not heavily browned. Set aside to cool.
To make the potato skins: Slice each potato in half lengthwise. Using a melon baller or spoon, scoop out the flesh, leaving a shell about ¼ inch thick. Set aside the inner flesh for another use. In a small bowl, combine the rosemary, garlic, and oil. Brush the inside of each potato shell with the seasoned oil and season with salt and pepper. Flip the potatoes over and repeat with the outsides. Place the potatoes skin side down on a nonstick baking sheet. Bake for approximately 1 hour, or until the skins are crispy and golden brown.
To make the relish: While the potato skins are baking, peel the squash and cut it in half. Remove the seeds and discard (or set aside to roast for a snack!). Cut the squash into small cubes (about ¼ inch). In a large skillet, heat the olive oil over high heat. Add the squash, chard, onion, sage, and lemon juice to the pan and sauté for 10 minutes, or until the squash is tender. Season with salt and pepper.
To finish: Place the potato skins, skin side down, on a serving platter. Add a heaping spoonful of the squash mixture to each potato cavity. Top with crumbled goat cheese and pepitas and serve immediately.
