Jul 14 2026
Restaurants›Chase's Family Restaurant & Hide-Away Lounge›Appetizer Sampler Recipe

Appetizer Sampler Recipe

Inspired by Chase's Family Restaurant & Hide-Away Lounge
Time1h 30m
Serves6

Potato Skins, Onion Rings and Pickle Chips arranged for your sharing pleasure.

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Ingredients

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Potato Skins

Onion Rings

Pickle Chips

Method

Potato Skins

  1. 1

    Prepare the Potatoes

    Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pierce each potato several times with a fork.

  2. 2

    Bake the Potatoes

    Place the potatoes directly on the oven rack and bake for 45 minutes or until tender. Remove from the oven and let cool slightly.

  3. 3

    Scoop and Season

    Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato on the skin. Brush the insides with olive oil, and sprinkle with salt.

  4. 4

    Add Fillings

    Sprinkle shredded cheddar cheese and crumbled bacon into each potato skin.

  5. 5

    Bake Again

    Place the filled potato skins back in the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

  6. 6

    Serve

    Remove from the oven and top with sour cream and chopped chives before serving.

Onion Rings

  1. 7

    Prepare the Onions

    Peel the onions and cut them into 1/2 inch thick rings. Separate the rings and set them aside.

  2. 8

    Make the Batter

    In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly add beer while whisking until the batter is smooth.

  3. 9

    Heat the Oil

    In a deep frying pan, heat vegetable oil to 375°F (190°C).

  4. 10

    Coat the Onion Rings

    Dip each onion ring into the batter, coating well.

  5. 11

    Fry the Rings

    Carefully place the coated onion rings into the hot oil. Fry in batches until golden brown, about 2-4 minutes per side.

  6. 12

    Drain and Serve

    Remove the onion rings from the oil and drain on paper towels. Serve warm.

Pickle Chips

  1. 13

    Prepare the Pickles

    Pat the pickle slices dry with paper towels to remove excess moisture.

  2. 14

    Make the Coating

    In a bowl, combine all-purpose flour, cornmeal, salt, and black pepper.

  3. 15

    Dip the Pickles

    Dip each pickle slice in the beaten egg, then dredge in the flour mixture to coat.

  4. 16

    Heat the Oil

    In a deep frying pan, heat vegetable oil to 375°F (190°C).

  5. 17

    Fry the Pickle Chips

    Carefully place the coated pickle chips into the hot oil. Fry in batches for about 2-3 minutes or until golden brown.

  6. 18

    Drain and Serve

    Remove the fried pickle chips from the oil and drain on paper towels. Serve warm.

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