Last week we got great news from the Sauna from Finland association: We won their sauna food contest! We wanted to take part in the competition with a recipe, which is easy to prepare anywhere in the world.
The inspiration for our winning potato skin recipe came from a potato treat, which the mother of an exchange student family in America used to prepare. This recipe is easy to make and vary according to seasonal ingredients. In Finland we like to use smoked reindeer meat for filling, but here in America we use turkey bacon. For a delicious veggie version we love to add fried porcinis or chanterelles.
Après Sauna Potato Skins, serves 4
6 Red skin potatoes (Rosamund)
¾ cup (2dl) sour cream
1 bunch spring onions or chives
5.5 oz (150g) chopped smoked reindeer meat or fried turkey bacon or fried mushrooms
2 tablespoons grated horseradish
3.5 oz (100g) grated cheese (Swiss cheese or cheddar)
Salt, pepper, oil
Bring potatoes to boil in a large pot , and boil them until tender, note that skins have to remain unbroken. Cut cooled potatoes in half lengthwise. Spoon out the flesh, leaving 1/4 inch (0.5 cm) shell. Brush oil inside the potatoes skins.
Mix carved potato flesh with sour cream and horseradish. Add chopped meat and chopped spring onions. Season with salt and pepper.
Fill the potato skins with potato – meat mix. Sprinkle grated cheese on top.
Bake in a 430F (225C) oven until cheese is crisp and golden brown, about 10-15 min.
Sprinkle with chopped spring onions.
Enjoy this yummy potato snack as après sauna finger food.
Sauna from Finland association
Authors: Kati & Laura