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
russet baking potatoes, cleaned
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)
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. Skins Italia are listed in the first column, seven items down.
(Recipe by Brenda.)