Jul 13 2026
Restaurants›Isaac's Way Restaurant›New Brunswick Potato Skins Recipe

New Brunswick Potato Skins Recipe

Inspired by Isaac's Way Restaurant
Time45m
Serves4

Fried crispy, topped with sun-dried tomato pesto, spring onions, goat cheese.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Potato Skins

Sun-Dried Tomato Pesto

Toppings

Method

Preparation

  1. 1

    Prepare the Potatoes

    Preheat the oil in a deep fryer or large pot to 350°F (175°C). Wash the Russet potatoes thoroughly and pierce them several times with a fork. Boil them in salted water for about 10-15 minutes until slightly tender, then drain and allow to cool.

  2. 2

    Cut and Scoop

    Once the potatoes are cool, cut them in half lengthwise. Scoop out a portion of the flesh, leaving about 1/4 inch of potato on the skin. Brush the skins lightly with olive oil and sprinkle with salt.

Cooking

  1. 3

    Fry the Potato Skins

    Carefully place the potato skins in the hot oil and fry for about 3-5 minutes or until they are crispy and golden brown. Remove and place on paper towels to drain excess oil.

Make the Pesto

  1. 4

    Blend Ingredients

    In a food processor, combine the sun-dried tomatoes, basil, Parmesan cheese, garlic, pine nuts, and olive oil. Blend until smooth. Add salt to taste.

Assemble the Dish

  1. 5

    Top the Skins

    Spread a generous amount of sun-dried tomato pesto on each fried potato skin. Top with chopped spring onions and crumbled goat cheese.

More from Isaac's Way Restaurant