Meat Filled Potato Skins With Coleslaw

by Caterina Borg, Good Food Gourmet on February 2, 2013

Meat Filled Potato Skins With ColeslawHere is another great little snack for the upcoming Super Bowl, and since I am highlighting my friend Gina’s sauces this week, I decided to make the ground beef with the Hot BBQ sauce that she offers. Her company is called Crazy Bitch Sauces, and all of the sauces I have used this week were fun to use and simply delicious to eat.

I came up with the potato skin idea, because it’s a great item to make in either a larger individual size, or bite sized portions like I did here.  Potato skins are easy to make, all you have to do is rinse them very well to remove any dirt in the crevices of the skins, place them on a sheet pan and bake them until a knife goes thru easily. Once they are cool, cut them in half and scoop out some of the potato inside. Place the scooped out halves on a tray and fry them right away, or do what I do…I have a tray of them ready to go in the freezer, so whenever I get the munchies, all I have to do is heat up the oil. I even save the inside part that I scoop out, and portion it out into small sandwich bags that I throw in the freezer, and when I need some, I just pull out what I need. ..and that  is  exactly what I did when I recently made my potato soup. Another great way to use these is to cut them into quarters and use them as little potato scoops for your favorite dips instead of chips or tortillas.

For this recipe, I used small potatoes that I filled with the ground beef and then topped with the coleslaw. I f you want to make them even more delicious, topped them with some cheese and melt it in the oven before topping with the coleslaw…OUTRAGEOUS! 

Meat Filled Potato Skins With Homemade Coleslaw

Potato skins

½ pound ground beef

1 medium onion, diced

2 garlic cloves, finely diced

S&P

1 cup Hot BBQ Sauce (Crazy Bitch Sauces)

Olive oil 

Coleslaw
1 small head of green cabbage, sliced thinly

½ cup shredded carrots

1 cup mayo (or use ½ cup mayo and ½ cup sour cream)

3 tablespoons sugar

½ teaspoon garlic salt

½ teaspoon celery salt

1 teaspoon celery seed

¼ teaspoon pepper

2 tablespoons rice wine vinegar

2 tablespoon white vinegar

¼ teaspoon dry mustard

Prepare the coleslaw dressing, add the cabbage and toss everything together. Prepare and fry up the skins until golden brown, toss with a little salt and then set them aside. Heat the olive oil in a medium sized skillet, add the diced onion and caramelize, then add the garlic and cook until translucent, then add the meat in pieces. Cook until the meat is no longer pink, add the BBQ sauce and cook together until it has reduced and has thickened. Top each skin with a little ground beef and then top with the coleslaw…perfect bite sized pieces of heaven!

perfect little potato skins ready to be filled

 

ground beef with Hot BBQ sauce that has been reduced

 

homemade coleslaw ready to go

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