Crispy Potato Skins
Potatoes are an easy cheap staple in our house and always have been. As you can see from the pictures below they also make a wonderful teething toy. With the home entertaining season fast approaching it’s always nice to have new and easy hors d’oeuvre recipes around. 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. Serve them with your favorite dips of any kind, and feel free to experiment with toppings.
Crispy Potato Skins
Me (Kelly) using a potato as a teether
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 4 medium organic russet potatoes, washed
- 4 Tablespoons butter, melted
- 1 Tablespoons rosemary, dried and minced
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 2 Tablespoons parmesan cheese
Directions:
My son Connor doing the same!
My son Connor doing the same!
Preheat oven to 375 degrees. Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about one hour. Do not microwave the potatoes, they will not be crisp.
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.
Brush the inside of the skin with butter. Then press in the rosemary, pepper and parmesan cheese. Return to the oven for 5-10 minutes until golden. Serve immediately!
Freezing Directions:
Cook as outlined above. Let cool, wrap in plastic wrap and place in freezer bags until ready to serve. TO SERVE: Reheat in 350 degree oven until warm and crispy again.
Servings: 4
This Post will be linked at:
- Full Plate Thursday at Miz Helen’s Country Cottage
- It’s a Keeper Thursday at It’s a Keeper
- Tastetastic Thursday at A Little Nosh
I love the simplicity of this recipe. Thanks for not putting gobs of bacon on top. I’d try this one anyday.
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!
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
Thanks for linking up at A Little Nosh this week!
[...] Crispy Potato Skins Meatballs in Tomato Cumin Sauce Amish Recipe Index -Lots of great recipes! [...]