Mini Potato Skins with Salametti Crumble | Recipes | Schneiders
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Mini Potato Skins with Salametti Crumble

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Mini Potato Skins with Salametti Crumble

Hot appetizers like our mini potato skins bring welcome variety to your tapas spread or charcuterie board. Our salametti adds zesty, peppery notes, complementing the smooth crème fraîche. Hints of garlicky shallot and chive perfectly balance the savoury flavours. They’re the perfect bite-size indulgences for any occasion.


½ cup Schneiders® Italian Dry Salametti, diced

8 mini (2-3 inches) Yukon gold potatoes

1 teaspoon vegetable oil

1 tablespoon olive oil

1 tablespoon unsalted butter, melted

2 tablespoons crème fraîche

1 teaspoon preserved lemon, finely diced

1 tablespoon shallot, finely diced

1 tablespoon chives, finely sliced

Salt and pepper

Chives, for garnish

Preheat oven to 375F.

In a medium bowl, toss potatoes with olive oil and salt. Place on a baking sheet and roast for 30 to 40 minutes until tender.

In a small pan over medium heat, add the vegetable oil and diced salami and cook until caramelized and golden brown. Drain onto a paper towel to drain. Reserve.

Once the potatoes are cool enough to handle, cut them in half. Using a melon baller, scoop out the inside of the potato into a small bowl leaving a small amount of potato attached to the skins.

Place the potato skins back on the baking sheet cut side down and roast for 5 minutes. Flip potato skins so the cut side is up and cook for another 5 minutes. Remove from oven and let cool.

Mash the potato centers that were scooped from the skins.

Add the melted butter, crème fraîche, preserved lemon, shallots, and chives to the mashed potatoes.

Mix thoroughly, adjust seasoning with salt and pepper to taste.

Using a piping bag or small spoon, refill the potato skins with the potato mixture and top with crispy salami crumble.

Top with fresh snipped chives.