Heirloom Potato Skins - SUNSET® Produce

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Heirloom Potato Skins


Baked Potatoes

4 russet potatoes of similar size (about 2 1/2 – 3 lb total)
2 tsp olive oil
kosher salt to taste
freshly ground black peppercorns to taste
1 tbsp unsalted butter

Cheese Steak Potato Skins

9 oz. strip loin steak, diced into 1/2” pieces, about 1 1/2 c
1 tsp dried oregano
1/2 tsp kosher salt
freshly ground black peppercorns to taste
2 tsp vegetable oil
baked potatoes (above)
2 c crumbled feta cheese
1/2 c chopped green onions, white and green parts divided
1 1/4 c diced SUNSET® heirloom tomatoes
2 tsp extra virgin olive oil
kosher salt to taste
freshly ground black peppercorns to taste



Baked Potatoes

Preheat oven to 425° F. Line a baking sheet with foil.

Wash and dry potatoes. With a small sharp knife evenly poke a few spots all over potatoes then toss in olive oil and season well with salt and pepper. Place on prepared tray and bake until cooked through, about 45 – 50 minutes. Remove from the oven and set aside until cool.

When potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out cooked potato flesh from each half, leaving about a 1/4” border next to the potato skins; leave the scooped-out skins as intact as possible, you’ll be filling them back in later. Set aside until ready to assemble.

In a medium bowl, roughly mash the scooped potato flesh with butter and season with salt and pepper. Cover and keep warm.

Cheese Steak Potato Skins

In a medium bowl, combine diced steak with oregano, salt and pepper. Heat a heavy bottomed skillet over high heat, add oil and quickly brown the steak, for about 2 minutes.

To the reserved bowl of warm mashed potato, add cooked steak, 1 3/4 cups crumbled feta and white parts of chopped green onion. Gently fold ingredients together to mix evenly.

Place scooped potato skins cut side up on prepared baking sheet. Evenly distribute mashed potato mixture back into the skins and sprinkle remaining 1/4 cup feta cheese on top. Return to oven and bake until cheese becomes golden and edges of potato skins are crispy, about 15 minutes.

While potatoes are baking in a small bowl, gently combine chopped heirloom tomatoes, green parts of the chopped green onions and extra virgin olive oil. Season with salt and pepper to taste.

Arrange baked potato skins on serving platter and top with a generous spoonful of tomato mixture.