• Home
  • Potato Skins with Melted Raclette

Potato Skins with Melted Raclette

Potato Skins with Melted Raclette

Loaded cheesy, crispy potatoes
  • Potato Skins with Melted Raclette
  • Potato Skins with Melted Raclette
  • Potato Skins with Melted Raclette
  • Potato Skins with Melted Raclette
Your appetizer game just got upgraded! These savory crispy potato skins are the ultimate party snack. Baked to perfection and loaded up with a blend of rich cheese, sausage, and crunchy cornichons, it’s a mouthful of bright, bold flavor that will have you coming back for more. We’ve combined melted raclette, a famously bold French Alpine cheese, with classic gherkins and a few slices of Seemore Meat & Veggies’ original Loaded Baked Potato sausage, which is stuffed with pork, potato, melted cheddar, bacon bits, and chive.

Potato Skins with Melted Raclette
Loaded cheesy, crispy potatoes
  • Prep Time : 15 min
  • Cook Time : 1 hr 30 min
  • Total Time : 1 hr 45 min
  • Serves 4-6

Ingredients

Directions

  1. Heat oven to 400F. Place potatoes on a lined sheet tray. Cover the potatoes in the canola oil and season evenly with about 1 tablespoon of kosher salt per potato. Bake until the potatoes can be pierced with a fork, about 45 minutes to an hour.
  2. Place the diced sausage on another lined sheet tray and bake until evenly browned, about 15 minutes. Once cooked, set aside.
  3. Once the potatoes have finished cooking, cut in half and let cool for at least 10 minutes.
  4. Meanwhile, mince the cornichons and set aside. Heat the half and half and butter in small sauce pot..
  5. Once the potatoes have cooled a bit, use a spoon to remove most of the potato and put into a medium mixing bowl.
  6. Cut each potato half in half again. Each potato should yield 4 skins. Set the potato skins aside.
  7. Add the minced cornichons, cooked sausage, and the melted butter and warm cream to the potato in the bowl. Mix thoroughly. Portion the potato mix back into the potato skins. Place each skin on a lined baking tray.
  8. When ready to serve, place the skins back into the oven to heat through.
  9. Melt the raclette slices, either in a raclette melter or in a small non-stick pan over medium heat. Pour the melted raclette over the potato skins and enjoy

Showing 1-10 of 10