Basic Crispy Potato Skins Recipe

"This is really more method than recipe. But the result is a flavorful and crispy potato skin that can be home for many different fillings/toppings. Your imagination is your only limit! I top these the usual way (cheese, sour cream, bacon) or more creatively. Try: Smoked trout pate and arugula; Chili Cheese; Tuna Melt; Sausage, Cheese & Grilled Peppers & Onions; "Hot Wing" chicken & Blue Cheese; Shredded Beef & Guacamole; BBQ Chicken or Pulled Pork and Coleslaw; sky's the limit!!!"

Original is 16 servings

Metric US

I've Tried It

Ingredients

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8 russet potatoes (washed and DRIED thoroughly, about 2 1/4 lbs)
2 tablespoons unsalted butter (melted)

Note: I've used fingerling potatoes very successfully - very nice when making small appetizers for parties. These disappear FAST!

Nutritional

Serving Size: 1 (186.3 g)
Calories 140
Total Fat - 1.6 g
Saturated Fat - 1 g
Cholesterol - 3.8 mg
Sodium - 29.7 mg
Total Carbohydrate - 29 g
Dietary Fiber - 4.4 g
Sugars - 2.1 g
Protein - 3.1 g
Calcium - 17 mg
Iron - 1 mg
Vitamin C - 16.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the oven to 400°F and arrange a rack in the middle.

Step 2

Poke each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.

Step 3

Transfer to a wire rack until cool enough to handle, about 10-15 minutes. Turn your oven to 'broil'.

Step 4

Slice each potato in half lengthwise. Using a small spoon or scoop, scoop out the flesh, leaving about 1/4 inch attached to the peel.

Step 5

Brush the insides of the potatoes with the melted butter and lightly season with salt and pepper. Turn the potatoes over and brush the skin sides with butter,then lightly season with salt and pepper.

Step 6

Place the potato halves, skin-side UP, on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes. Make sure they don't burn!!! Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.