Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, December 3, 2014

Potato Skins with Blue Cheese and Smoked Almonds

Enjoy these easy potato skins as a side dish, or double the potatoes, peppers, and almonds and serve them as party appetizers. No need to double the blue cheese sauce—this recipe makes enough for more.

Serves 3-4

  • 4 small russet potatoes (about 1-1/4 lbs total)
  • olive oil, for rubbing
  • 1/2 cup whole (or 2%) milk
  • 1-1/2 tsp flour
  • 1-1/2 oz crumbled blue cheese
  • sea salt
  • freshly ground black pepper
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 2 tbsp chopped smoked almonds
Potato Skins Ingredients
  1. Preheat the oven to 400° F. Line a shallow baking pan with aluminum foil or parchment paper.
  2. Scrub the potatoes under warm water and pat dry. Rub each lightly with olive oil and place on the pan. Bake until tender, turning once halfway through, 1 hour. Remove and let cool until cool enough to handle. Do not turn off the oven.
Potatoes Ready to  Bake
Baked Potatoes
  1. Meanwhile, combine the milk and flour in a small saucepan and bring to a simmer. Cook 1 minute, stirring frequently. Stir in the blue cheese and season with salt and pepper. Cook 1 minute, stirring to combine. Remove from the heat and cover while the potatoes finish baking.
Blue Cheese Sauce
  1. Cut the potatoes in half lengthwise and scoop the potato flesh from the center, leaving about a 1/4-inch-thick shell.
  2. Return the potato skins to the pan, cut-side up and divide the bell peppers among the shells. Season with salt and pepper.
  3. Bake until the potato skins begin to brown and crisp, 7-8, minutes.
Cut Potatoes in Half
Scoop Flesh from the Potatoes 
Potato Shells
Bell Peppers Added
Baked Potato Skins
Plate the potato skins and drizzle with blue cheese sauce. Sprinkle with chopped almonds and serve.

Potato Skins with Blue Cheese and Smoked Almonds

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