How to Cook Potato Skins (with Recipes)
Potato Skins are Popular on Many Modern Restaurant Menus
Potato skins were once peeled from the body of the potato and simply discarded, by home cooks and restaurant chefs alike. This tactic not only produced monumental levels of unnecessary waste, it allowed a nourishing and delicious cooking ingredient to simply spoil. A great transformation has taken place for the humble potato skin, however, and they are now commonly served in restaurants at what can be ridiculous and exorbitant prices.
There is nothing difficult about cooking potato skins at home. This page will focus both on the most common ways in which it is possible to cook potato skins and some simple, yet delicious dip and filling recipes with which you may wish to serve the crispy potato skins to your family.
Deep Fried Potato Skins Recipe with Garlic and Dill Soured Cream Dip
This way of cooking potato skins is probably both the most obvious and the most straightforward. In essence, the skins are simply peeled from the raw potatoes and deep fried, with the peeled potatoes left available to be put to alternative use, perhaps for the main course where this dish constitutes an appetizer.
Ingredients per Serving
Two large floury potatoes
1 tbsp low fat soured cream
1 tsp freshly chopped dill leaves
1 clove of garlic
Optional cherry tomatoes and dill sprig for garnishing
Step one is to prepare the dip for the potato skins. Ideally, this should be done a couple of hours in advance and the dip covered and refrigerated until required. This will give the different flavours a chance to properly infuse. Note that it is always best to prepare the dip in a bowl much larger than would appear to be required, as attempting to prepare it in the small serving dish will not allow it to be stirred sufficiently. Add the soured cream to the bowl, peel and grate the garlic in and add the chopped dill before stirring well, covering and refrigerating.
Slice the ends off each potato as shown before carefully cutting the skins off in uniform strips. Dry by pressing between two sheets of kitchen towel. Frying twice achieves best results in terms of crispiness. Fry once in sunflower oil for three to four minutes before draining on kitchen towel and allowing to cool. Fry again for three to four minutes, drain on fresh towel and season with salt and pepper. Serve immediately with the dip and garnish if required.
Crispy Potato Skin Boat with Tuna, Mash and Mayo Stuffing
Baking them in the oven is one of the most common ways of cooking potatoes. In most instances, however, the baked potato skin will either be eaten as it comes out of the oven with the remainder of the potato and a chosen filling, or left uneaten on the plate. This recipe looks at a slightly different way of serving a baked potato with the skin crisped to serve as a boat for a creamy filling.
Ingredients for Two Servings
1 large baking potato
1 tbsp canned tuna
1 tbsp low fat mayo
2 medium tomatoes
1 small can of sweet corn
Salt and white pepper
Freshly chopped celery leaves for garnish
The potato will firstly require to be baked as normal. One little tip you may wish to try when baking potatoes is inserting a metal skewer lengthwise through their centre prior to placing them in to the oven. The skewer conducts heat through the centre of the potato and helps ensure more even cooking. You should still also pierce the potato a few times with a fork to allow steam to escape and prevent the potato from bursting. It should then be placed directly on to the shelf of an oven preheated to 375F/190C.
The potato will take about an hour and a quarter to cook, or an hour and a half for a particularly large potato. When it is done, remove it from the oven wearing protective gloves and the skewer should easily slide free. Careful of the heat, half the potato lengthwise with a sharp knife. The soft flesh of the potato should be scooped out with a teaspoon and added to a bowl, ensuring the skin of each potato half is not breached. The two skins should then be returned to the oven for five to seven minutes while the filling and accompaniments are prepared.
The tuna and the mayo should be added to the potato flesh and seasoned with salt and white pepper. The ingredients should be mixed well to form a smooth paste. This should be used to stuff the crisped potato skin boats when they are removed from the oven.
The tomatoes should be halved by cutting at alternate forty-five degree angles around the circumference with a small paring knife, pushing the knife in to the core with each cut. Gently twisting the two halves in opposite directions should then cause the tomato to easily come apart. The seeds and watery centre can be removed and discarded with a teaspoon before the halves are filled with sweetcorn. The chopped celery leaves - often discarded from a head of celery - make a refreshing change as a herb garnish.
Crispy Potato Skins and More with Potato, Chive and Horseradish Dip
This method of cooking potato skins combines the two previous methods and sees them served with an assortment of other dipping items.
1 large baking potato
1 large parsnip
1 medium carrot
2 stalks of celery
2 tsp hot horseradish sauce
1 tsp chopped chives
Salt and white pepper
The potato is firstly baked precisely as in the above recipe. When it is removed from the oven, it is set aside and covered to cool while the parsnip is prepared. The parsnip should be washed and topped and tailed. The skin should be peeled off in uniform strips which will later be deep fried with the potato skins. The bulk of the parsnip should be sliced in to discs around quarter of an inch thick, seasoned with salt and shallow fried over a medium heat in a little sunflower oil for seven to eight minutes each side until golden and crisp.
The baked potato should be halved and the flesh scooped carefully out in to a bowl. Try to leave some flesh on the skin, around an eighth of an inch thickness if possible. Each potato skin should then be halved lengthwise to leave four fairly large wedges. The parsnip skins are firstly added to the deep frier and after around three minutes, the potato skins join them until all are crisp and golden.
While the skins and parsnip chips complete cooking, the celery stalks should be washed and chopped. The carrot should be peeled or scraped and chopped. The horseradish sauce and chives should be mixed through the potato flesh and seasoned with salt and white pepper.
The potato and parsnip skins and the parsnip chips should be drained on kitchen paper and the dip and dippers arranged for service.
Comments and Feedback
Thank you for your visit to this page. I hope that it has in some way proved inspiring for you and that you will experiment with your own potato skins and dip recipes. Any comments or feedback which you have may be left in the space below.
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