Here we’ve turned what may otherwise be the unwanted wasted portion of the potato into an all out comfort food classic no one can resist!
First of all, can you eat potato skin?
Yes of course! It’s actually the most nutritious part of the russet potato and a good source of fiber. The trick is just to be sure that you’ve cleaned them well by scrubbing clean (with a clean scouring pad or brush) while rinsing under water to remove dirt and debris. Is green potato skin safe to eat though? You should not eat green potato skin as it can contain a toxin called solanine, which can cause nausea and other intestinal upsets. This reaction occurs when potatoes are exposed to too much light, it also makes the potato skin taste bitter. You can peel away green portions and still use the potato flesh that isn’t green, but here if there are large areas of skin covered in green it’s best to get a new batch of potatoes since we are using mostly potato skin.
Tips for the Best Potato Skins
This is my idea of the absolute best way to make potato skins! The key to the recipe is:
Keep potatoes coated with oil/fat to assist in making them crisp and flavorful. Bake in high heat for browning and also to crispen. Bake on a wire rack set on the baking sheet to allow heat to evenly circulate. Also use foil if you want easier clean up of the drippings. Leave a good portion of the interior of the potato behind for better flavor, and even in doing so here you still you end up with a perfectly crisp exterior. Season the sour cream. Otherwise it’s just too boring. Think herbs and garlic, somewhat similar to the idea of ranch dressing.
Ways to Use Up the Leftover Potato
Of course there’s no need to just toss the extra potato centers in the trash once you’ve scooped it from the interior. Instead you can make mashed potatoes, fry them up for breakfast, add to a casserole, or mix in a soup. Lots of options.
Potato Skins Recipe Ingredients
Russet potatoes: Don’t attempt to use another type of potato. Russets work best here since they are dry and starchy and will make for the crispiest skins. Bacon: I use standard cut bacon though thick cut bacon will work fine as well. Medium cheddar cheese: This is just what I prefer but mild or sharp cheddar will work great too if that’s what have. Olive oil: Another option is vegetable oil or another mild flavored oil. Salt and pepper: Season both sides of the potato skins. Green onions: I never really measure, I just add enough to generously sprinkle. Parsley: A not-so-typical ingredient to potato skins but it gives them an extra layer of flavor. Garlic: This really upgrades the flavor of the sour cream. Sour cream: You can use regular or light here. Red pepper flakes: If you want a spicy kick include these, if not then omit.
How to Make Baked Potato Skins
Variations
Use a combo of two types of cheese, cheddar and another smooth melting cheese. Instead of finishing with melted cheese just fill with broccoli cheese sauce. Load up with chili after baking with cheese. Serve with ranch dressing drizzled over or for dipping instead of the herbed sour cream. Try cooked ham or sausage instead of bacon. Use chives in place of green onions.
More Tempting Appetizer Recipes to Try
Buffalo Chicken Dip Cheesy Bacon Ranch Roasted Potatoes Jalapeno Poppers Stuffed Mushrooms Spinach Artichoke Dip
