Crispy Potato Skins

Do you not like the skins or prefer not to boil your mashed potatoes? Then this is the recipe for your extra skins! They're perfect to munch on for the holidays or a football game watch party.
4 Servings Recipe By Pin Print
Crispy Potato Skins

Ingredients

  • 4 medium cook Russet Potato
  • 4 tablespoons melt Butter
  • 1 tablespoon Rosemary, Dried
  • ½ teaspoons Black Pepper
  • ½ teaspoons Salt
  • 2 tablespoons Parmesan Cheese, Grated

Freezer Containers

Supplies

  • Plastic Wraps
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Carefully cut the potatoes in half and scoop out the pulp. Save the pulp for mashed potatoes for dinner, or your favorite potato rolls. Leave about 1/8th of an inch of potato flesh attached to the skin.
  2. Brush the inside of the skin with butter.
  3. Then press in the rosemary, pepper, salt and parmesan cheese.
  4. Bake at 350 for 5-10 minutes until golden.
  5. Serve immediately!

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Carefully cut the potatoes in half and scoop out the pulp. Save the pulp for mashed potatoes for dinner, or your favorite potato rolls. Leave about 1/8th of an inch of potato flesh attached to the skin.
  2. Brush the inside of the skin with butter.
  3. Then press in the rosemary, pepper, salt and parmesan cheese.
  4. Bake at 350 for 5-10 minutes until golden.
  5. Let cool.
  6. Wrap in plastic wrap.
  7. Place in freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in 350 degree oven for 5-7 minutes, until warm and crispy again.

4 Comments

Join the discussion
  1. These sound so good. Nice and simple. Plus, it’s a great way to use potato skins instead of just peeling them to make mashed potatoes!

  2. Hi Kelly,
    This is great! Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.
    Miz Helen

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