Trout pâté is traditionally enjoyed over crackers or crostini. But here it’s eaten in a crispy potato skin with fresh greens.
What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.
This recipe was featured as part of our Make Your Own Loaded Potato Skins project.