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How to Make Potato Skins at Home

Finished Potato Skins
Eric Meier/TSM

Potato Skins are a favorite appetizer at many restaurants and a favorite of ours.  I figured out a few years ago how to make them at home.  They’re easy, but a little time consuming.  The trick is actually cooking the potatoes three times.

Step one is cleaning the potatoes and then scoring them with a fork.  I clean four spuds which yields eight skins.  I’d recommend any potato you’d use for baking like russets.

The cleaned and poked potatoes are then baked in the microwave.  I cook the four potatoes for 15 minutes – of course microwave times and power vary.

Let the potatoes cool.  Once they’re handable, you’re ready for step two.

Heat oil in a deep fat fryer.  Mine recommends 425 degrees for potatoes.

Cut each potato lengthwise and scoop out about 2/3 of the potato to make boats.  Don’t scoop too much of the potato so you leave some ‘meat’ against the skin.

Potoato Skins in Fryer
Eric Meier/TSM

Drop your skins into the oil and let them cook for 3-4 minutes or until golden brown.

Drain the skins and let them cool a bit.

Browned Potato Skins
Eric Meier/TSM

Finally place them on a lightly greased baking dish skin side down.  Fill with cheese.  We like a cheddar jack mix.

Place into a pre-heated 350 degree oven to melt the cheese.

Top with scallions or any other topping of your choice.

They’re defiantly a treat at our house and not a staple – but great fun to make and eat every once in a while.

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