Best commitment to the potato skin
Published: September 21, 2011
133 W. North Ave., (410) 545-0444; 30 Market Place, Power Plant Live, (410) 962-5566; joesquared.com
We don’t even like potato skins, but in addition to a full compliment of starter skins on the regular menu, every week Joe Squared pushes the tuber envelope and features a special set of dug-out spuds, frequently with topper ingredients shared with current special entr?es. Observe this partial history of recent weekly takes on this otherwise prosaic appetizer, courtesy Joseph to the Second Power’s mouth-watering weekly e-mail updates: Spinach and Ricotta Potato Skins with roasted garlic, shallots, almonds, and Romano; Corned Beef and Cabbage Potato Skins with Jarlsberg and caraway seeds; BBQ Brisket Potato Skins with cheddar and green onions; Andouille and Green Pepper Potato Skins with provolone and oregano; Beef and Beans Potato Skins with cheddar; Catfish and Capicola Potato Skins with Jarlsberg and tarragon; Carbonara Potato Skins with parmigiano, egg, and cream; Shrimp and Caramelized Onion Potato Skins with marjoram and Jarlsberg; Braised Breakfast Radish, Capicola, Thyme and Arugula Potato Skins with Parmigiano and Romano; Asparagus, Garlic Braised Pork Butt, and Caramelized Onion Potato Skins with Jarlsberg and Romano; Red Bean and Bacon Potato Skins with cheddar and chive; Stewed Chicken and Cabbage Potato Skins with cheddar; Roasted Eggplant and Lamb Potato Skins with almonds, sultanas, and feta; Green Mango-Braised Hanger Steak Potato Skins with an allspice and turmeric coconut cr?me; Lamb and Spinach Potato Skins with thyme, rosemary, caramelized onion, fresh mozzarella, and Romano; Sausage, Pepper, and Onion Potato Skins with provolone and oregano; Bacon and Red Onion Potato Skins with Asiago; and Arugula and Capicola Potato Skins with fresh mozzarella, Gorgonzola, thyme, and olive oil. Yeah, we like potato skins now. How about you?