Rachael Perron, Kowalski’s Markets Culinary and Branding Director, visited KARE 11 Saturday to share the two options.
GOLDEN VALLEY, Minn — Baby baking potatoes are the newest trend in potatoes – and just in time for the Superbowl.
Like baby reds and other smaller waxy potatoes, these are smaller versions of their large-form counterparts.
Some baking potatoes are too big, at least for recipes like potato skins, where you want a more manageable portion per person.
Fill these with any combination of cooked meat, vegetables and cheeses. Match the vibes of your favorite team with beef, peppers and mushrooms for Philly fans or pulled pork and BBQ sauce for Kansas City fans.
Rachael Perron, Kowalski’s Markets Culinary and Branding Director, visited KARE 11 Saturday to share the two options.
RECIPE: MYO CRISPY BABY POTATO SKINS
- 8 baby baking potatoes, scrubbed
- 2 tbsp. Kowalski’s Unsalted Butter, melted
- ½ tsp. kosher salt, plus more for finishing
- ¼ tsp. freshly ground Kowalski’s Black Peppercorns, plus more for finishing
- ¼ tsp. Kowalski’s Garlic Powder
- ¼ tsp. Kowalski’s Onion Powder
- fillings, as desired: see suggestions below
- 1 cup finely shredded Cheddar, or Monterey Jack cheese and/or crumbled blue cheese
- finely chopped fresh Italian parsley and snipped chives, for garnish
- sour cream, Kowalski’s Classic Sour Cream and Chive Chip Dip or Kowalski’s Signature Fresh Buttermilk Ranch Dressing and Dip, for serving
1. Preheat oven to 425 degrees.
2. Poke each potato with a fork 5-6 times; place directly on the middle oven rack. Bake until a paring knife slides into the center without resistance (35-45 min., depending on size).
3. Remove potatoes from oven; let cool until they are no longer too hot to handle (about 30 min.).
4. Cut potatoes in half lengthwise; using a small spoon, scoop out the flesh, leaving a shell no more than ¼ inches thick (save fluffy potato filling for another use).
5. In a small mixing bowl, combine melted butter, salt, pepper, garlic powder, and onion powder; brush the mixture evenly inside and outside the potatoes.
6. Place potatoes cut-side down on a parchment-lined baking sheet; bake at 425 degrees for 15 min.
7. Flip potatoes; bake until browned and crisp (about 5 min.).
8. Load each potato evenly with desired fillings and sprinkle evenly with cheese; return to the oven and bake until cheese is melted and bubbly (5-7 min.).
9. Season with additional salt and pepper to taste; top with parsley and chives.
10. Top with a dollop of sour cream, chip dip or dressing; serve immediately.
- Kowalski’s Signature Lightly Smoked, Fully Cooked Pulled Beef (from the Meat Department) warmed
- Kowalski’s Signature Kansas City Style BBQ Pulled Pork (from the Meat Department) warmed
- shredded Kowalski’s Signature Rotisserie Chicken warmed
- Market Sausages Gourmet Akaushi All-Beef Hot Dogs diced ¼ inches, warmed
- Kowalski’s Smoked Bacon, cooked crisp and crumbled
- canned chili without beans warmed
- sautéed sliced mushrooms, bell peppers and onions
- prepared Buffalo wing sauce
- Kowalski’s Organic Kansas City Classic BBQ sauce
