The local, Ontario Asiago in this Gourmet Springtime Potato Skins recipe make these crispy potato skins pop in your mouth. The fresh, Lemon Chive Sour Cream takes this recipe to the next level! Citrusy, cheesy and crispy, these make for a great side dish or even as a snack, paired with your favourite local craft beer to help bring out the best flavours!
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside. Prick potatoes all over with a fork. Place in oven for about 1 hour or until tender.
Step 2
Lemon Chive Sour Cream:
Meanwhile, in a small bowl, stir together sour cream, chives, lemon zest, salt and pepper. Cover and refrigerate until ready to use.
Step 3
Cut potatoes in half horizontally and scoop out flesh into a bowl, leaving 1/2 inch (1 cm) thick shell. (Reserve flesh for another use.) Place potato skins on prepared pan. Drizzle each with butter and sprinkle with salt, Herbes de Provence and pepper.
Step 4
In a bowl, stir together asparagus, Asiago and ham. Spoon into shells. Return to oven and bake for 10 to 15 minutes or until golden brown and bubbly. Serve with Lemon Chive Sour Cream.
Bacon, Cheddar Variation:
Substitute chopped cooked bacon for the ham, cheddar for the Asiago and omit asparagus. Stir in 2 green onions, chopped.
Top 5 Nutrients: Vitamin B6 21%DV, Vitamin C 15%DV, Folate 15% DV, Niacin 14%DV, Thiamin 13%DV