Recipe Collection: Potato Skins |
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Recipe Collection: Potato Skins

admin June 13, 2013

Last week I posted a delicious recipe for Chicken Broccoli Baked Potato Soup.  If you haven’t seen it, go back and look.

I reminded you to save the potato skins.  I did!  This is a great way to be frugal in the kitchen, to get two meals out of one set of potatoes.  Scoop the potatoes for the soup a little bit lightly and save them for this use.  They will keep in the fridge for a few days after soup-making if you don’t want this right away.  It’s just a wonderful use of “leftovers” that you would otherwise throw away.  With the way my kids eat, I need all the help I can get!

Luckily, these are also super simple to make.  And yummy.  Serve them alone as a snack, or serve them as a side dish to grilled summer burgers, or as a game-day appetizer, if you happen to be into sports.  I’m told they’re popular there…although I wouldn’t know. 🙂

If you don’t have leftover skins, simply bake your potatoes for about an hour (with holes poked in them, please, so they don’t explode!), allow them to cool enough to handle, slice lengthwise, and scoop out most of the flesh.  Then go use that for the soup.  Either way, you get the soup!

baked potato skins

Baked Potato Skins

Ingredients:

  • 4 – 6 medium potatoes, wash, poked, and baked
  • 2 tbsp. butter
  • 4 oz. shredded cheddar cheese
  • 2 – 3 strips of bacon, cooked until crisp
  • Green onions, sour cream, etc. for serving

Directions:

Scoop the skins out and lay them on a baking tray.

potato skins

Put a small piece of butter into each of them, about 1/2 tsp.

butter on potato skins

Stick this in the oven at 350 for 5 – 10 minutes until the butter is melted.  Then put the shredded cheese in them.  As you can see, I chose to cut up my cheese in small bits instead of shredding it all.  It was easier, with the 2-lb. block I had.  Any smallish pieces are fine.

cheese on potato skins

Stick this back in the oven for another 5 minutes or so, until the cheese is melted.  Alternately, still it under a broiler on low for about the same, until the cheese is melted and they’re slightly browned.

Remove from the oven and top with bacon, green onions, and serve with sour cream, if you like.

How do you like to serve potato skins?

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4 Comments

  1. I’ve never tried to make skins and I have no idea why. Simple enough, gluten-free for The Mister, and my kids would eat them up! Oh, and chives that totally took over like 15ft of my edible landscape…

    I don’t need another reason 🙂

    Reply

  2. […] beans (both garlic-cheese and honey-mustard flavors).  Leftover potato skins can be turned into stuffed skins, or sliced into smaller bits and tossed with a little melted butter, salt, and pepper and baked […]

    Reply

  3. […] beans are really frugal, and can be an excellent snack.  Leftover potato skins can be turned into stuffed skins, or sliced into smaller bits and tossed with a little melted butter, salt, and pepper and baked […]

    Reply

  4. […]  Keep the skins, too, and I’ll show you what to do with those next week!  (Make your own baked potato skins.  So worth […]

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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