Recipes / Side Dish

Crispy Potato Skins

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Crispy Potato Skins

Kelly
The Cook
4 Servings
6 Ingredients
4 Comments

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.

Read More
4 Servings
6 Ingredients
4 Comments

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

Containers

Supplies

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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.
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Make From Frozen Serving Day Directions

Bake

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

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

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!

Categories

traditional, vegetarian, gluten-free, nut-free, winter, spring, summer, fall, real-food, egg-free, low-fodmap, soy-free, fish-free, shellfish-free

Categories

traditional, vegetarian, gluten-free, nut-free, winter, spring, summer, fall, real-food, egg-free, low-fodmap, soy-free, fish-free, shellfish-free

4 Comments

Join the discussion

  1. I love the simplicity of this recipe. Thanks for not putting gobs of bacon on top. I’d try this one anyday.

  2. 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!

  3. 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