Crispy Potato Skins

This month, you can try this scrumptious football appetizer that everyone at your party will love. Curated by Co-Chefs/Owners Alex Meyer and Luciana Giangrandi from the Boia De! restaurant located in Miami.

• 4 ea. Russet potatoes
• Canola oil for frying
• sliced chives
• burrata
• caviar of choice
• 2 eggs

First, clean the potatoes with a vegetable brush or clean sponge under running water and poke holes all over with a fork. Bake at 350 degrees °F until cooked through, approximately 45 minutes to an 1 hour and 15 minutes. Meanwhile, place the eggs in a small pot of cold water and bring to a boil, then turn off the heat, and cover for 10 minutes. Afterwards, transfer the eggs into an ice bath. Next, crack the eggs open and remove the yolks. Press the yolks through a wire mesh strainer and reserve. Once the potatoes are cooked, allow the potatoes to cool thoroughly for easy handling then cut in half lengthwise. Using a spoon, scoop out all but a ½” layer of cooked potato whites. Save the cooked insides for later use in anything from mashed potatoes to potato salad. Use your hands to rip the potato skins in half. It is important to use your hands rather than a knife as the rough edges turn very crispy and delicious when done. Fry potato skins in a tall pot with a couple inches of canola oil at 375 degrees °F using a slotted spoon to gently drop into the oil. Cook until golden and move onto a paper towel lined tray, seasoning with kosher salt immediately. For the final steps, scoop burrata onto the potato skins, top with crumbled hardboiled egg, sliced chives, and a dollop (or two!) of caviar. Serve immediately. Enjoy!