Recipe Index

American | Potato Skins Italia

Posted on April 5, 2012

Continuing on with my skins. Spike's served these in 1982 with salami, but in 1984 change to sausage. I used sausage here, use whatever you like. From the menu, "Skins Italia are a spicy combination of Italia sauce, Spike's own tasty sausage and mozzarella...the Godfather of Skins!"

In case you missed my last potato skin entry, see Potato Skins American.

Yield: as many as you want

potato skins Italia

Ingredients

russet baking potatoes, cleaned

olive oil

grapeseed oil

kosher sea salt, to taste

freshly ground pepper, to taste

pizza or marinara sauce

mozzarella cheese, grated

mild Italian sausage, casing removed

parsley, finely chopped (optional)

 

Method

Preheat oven to 400 degrees F.

Rub potatoes with olive oil then bake for about an hour. Potatoes are done when skewer or fork pierces easily.

Meanwhile, cook the sausage. Drain on paper towels.

When potatoes are done, remove from oven, cut in half horizontally. Scoop out flesh, leaving about 1/4 inch of potato on the skin.

Increase oven to 450 degrees F. Brush grapeseed oil on the potato skins, inside and out. Season with salt. Place on a broiler pan, and cook for 10 minutes on one side, flip, then 10 minutes on the other side. Remove from oven.

Season inside of skins with a little pepper, then fill with sauce, cheese, and sausage. Return to the oven and broil for a few minutes, until cheese has melted. Remove from oven and add parsley, if using.

Spike's menu 1984

Spike's menu 1984. Skins Italia are listed in the first column, seven items down.

 

(Recipe by Brenda.)