Weeknight eating at its best! Icelandic Provisions Plain Skyr, hot sauce an chives blended together makes a simple and tangy sauce that is absolutely ideal for these potato skins and so much more.
I’m delighted to be sponsored by my friends and partner, Icelandic Provisions. So many of you are asking questions about what Skyr is. Think of Skyr as a cousin to yogurt, but more delicious, more healthful, with less sugar, more protein and a taste and texture that is amazing. Skyr is to Iceland as Champagne is to France. Although there are different brands that say they are from Iceland, this comes from ancient heirloom cultures.
Icelandic Provisions is the only real Skyr in the US. They have heirloom Skyr cultures that go back centuries in Iceland… cultures is what defines Skyr and gives it it’s rich, creamy taste and texture. And that’s what makes it so fun to cook with. There are so any amazing fruit flavors (Peach and Cloudberry, Coconut, Key Lime, Blueberry Bilberry), but plain is an amazing jumping off point to many of my sauces.
I’m so delighted with my new series Let’s go Lucy, with @nocrumbslefts_kid. She is off on her now for the first time and although she learned many things at home, I handled the cooking, so that wasn’t one of them . This series was developed with folks like Lucy in mind to learn how to cook easy, yet delicious food.
These potato skins, crisped up with bacon fat, sprinkled with cheese and topped off with Spicy Icelandic Skyr chive dipping sauce.
Stuffed Potato Skins with Spicy Skyr Sauce
- 2 containers Icelandic Provisions Plain Skyr
- 2 tablespoons thinly sliced chives
- 4 tablespoons hot sauce
- 4 Russett Potatoes, scrubbed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces (or more) gruyere cheese, shredded
- 8 pieces cooked bacon, crumbled, reserving bacon fat
Preheat oven to 400.
Blend the the skyr, chives, and hot sauce in a small Cuisinart, or hand blender until smooth. set aside.
Prick potatoes all over with a fork and rub generously with the olive oil, then season generously with salt and pepper. Place potatoes on a rimmed baking sheet and place in the oven until the skin is crispy and the inside is soft, about 70 minutes. When done, remove and let cool.
Raise the oven temperature to 500F.
Cut the potatoes in half. Leaving 1/4 inch of flesh attached to the skin, scoop out the flesh, saving the flesh for another use. Brush the inside of the potatoes with the reserved bacon fat and season inside with a little salt and pepper. Return the potatoes to the oven and cook, about 5-7 minutes per side, until skin is crips and flesh is golden.
Remove and fill with cheese and return to the oven until the cheese is melted, about 1 minute. Remove and serve hot, topped with the spicy Skyr sauce, bacon and extra chives.