Potato Skin Twist

Are you wondering what to do with the potato skins that you have leftover from your mashed potato dish?  If you are, then here are a variety of ways on how you can make use of the potato skin.

Instead of throwing them away or putting them inside the compost bin, you can utilize them for another purpose, the loaded potato skin.

Reusing Potato Skin

Have you ever heard of the loaded potato skin?  This mini-dish is often served in bars and pubs, and it serves as great snacks or appetizers.  Simply put, loaded potato skins are the carved out potato skins with some meat, veggies, cream or cheese, etc. placed over it.  The potato skins are then popped into the oven to bake.

You can set aside the flesh or the meat of the potato for another dish, such as the mashed potato.  Or when you are making a mashed potato dish, you can set aside the potato skins for the loaded potato skin dish.  Either way, nothing is going to waste.

These loaded potato skins are perfect for simple get-together with your friends, and they will also be good snacks when you are watching sports or movies with your best buddies.  Couple this dish with beer, and you have yourself a healthy and delicious snack.

Simple Loaded Potato Skin Recipe

As stated above, there are a lot of loaded potato skin Recipes that you can try out at home, the most common of which is regular bacon and cheese loaded potato skin.

All you will need to have are the potato skins left over from your mashed potato dish, bacon, cheese, butter, salt and pepper, sour cream, and chives.  If you have none, you can make use of whole potatoes.

Clean the potatoes and make sure that they are dried before you place them inside the oven.  The oven should have been preheated to about 400 degrees Fahrenheit.

Bake the potatoes inside the oven for about 50 minutes or until the potato skins have turned crisp.  Once done, transfer the potatoes onto a plate to allow them to cool, and if they are cool enough, slice the potatoes into halves, lengthwise.

Remove the flesh gently, making sure that you leave at least 0.25 inches of the flesh intact.  You can set aside the flesh for another dish, such as your mashed potatoes.

Once the potatoes have been hollowed out, brush some melted butter over the potato halves, inside and out, and then season it with some salt and pepper.  Pop them into the oven once more and bake them until the skin begins to crisp.  This will take about a couple of minutes.  Once done, flip them over and bake them for another couple of minutes.

Remove the crispy potato skins from the oven and fill them up with fried bacons that you have crumbled to smaller pieces.  Top the bacon off with cheese and pop them in the oven once more until the cheese melts and begins to bubble.  This will take about four minutes to five minutes.

Once done, remove the loaded potato skins from the oven, add a dollop of sour cream to each loaded potato skin, and then sprinkle them with chopped fresh chives.

Loaded potato skins are best served immediately so as to preserve the crispiness of the potato skins.

There are other recipes for loaded potato skins.  You have Philly cheesesteak loaded potato skins as well as Reuben loaded potato skins.  You can also try tuna melt loaded potato skins or smoked trout loaded potato skins.  Of course, you can always invent your own loaded potato skin recipe using your leftover meat dishes.  You can make all-veggies loaded potato skin if you are into healthy foods.

What loaded potato skin are you going to make today?

Image Credit: recipetips.com

About the Author

Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts. 
He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.

His interest, however, in social media was awakened when he started his own websites. 
Over the years, he took it upon himself to learn everything he can about social media.

How to Make Mashed Potatoes

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Meat and Potatoes $24.99 Meat and Potatoes – Premium Poster

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I Don’t Care! Said Claire $2.75 New – Claire knows best. She doesn’t listen to warnings from her family. She doesn’t wash behind her ears, she tells lies and she watches too much telly. What will become of her? Watch Claire transform as potatoes appear behind her ears; her nose grows; her eyes turn square and her hair loses its curls. But Claire doesn’t care, until …she ignores one final warning! Hodgson sets up each scene with a hint of what might happen – the story then revealed through Rowe’s lively and bold illustration

I Don’t Care! Said Claire $2.75 Used – Claire knows best. She doesn’t listen to warnings from her family. She doesn’t wash behind her ears, she tells lies and she watches too much telly. What will become of her? Watch Claire transform as potatoes appear behind her ears; her nose grows; her eyes turn square and her hair loses its curls. But Claire doesn’t care, until …she ignores one final warning! Hodgson sets up each scene with a hint of what might happen – the story then revealed through Rowe’s lively and bold illustratio

I Don’t Care! Said Claire $7.56 Used – Claire knows best. She doesn’t listen to warnings from her family. She doesn’t wash behind her ears, she tells lies and she watches too much telly. What will become of her? Watch Claire transform as potatoes appear behind her ears; her nose grows; her eyes turn square and her hair loses its curls. But Claire doesn’t care, until …she ignores one final warning! Hodgson sets up each scene with a hint of what might happen – the story then revealed through Rowe’s lively and bold illustratio

SpudWare? Knives, Set of 50 $6 “This high-heat tolerant, biodegradable, attractive partyware made from 80% potato or corn starch and 20% soy or other vegetable oils is compostable. You can?t beat the cleanup-free convenience of disposable tableware. But even the best recycled options create waste when thrown away. Our new partyware solves the problem by being 100% compostable! Tree- and petroleum-free, it?s renewably made using new technologies that convert corn sugars into clear plastic-like cold cups, potatoes into biodegradable plastic-like white utensils, and parts of sugar cane plants that aren?t used in making sugar into white paper-like hot cups, bowls and plates. Compost the hot cups, bowls and plates at home for your lawn or garden as soon as the party is over. The cold cups and utensils can be composted through your local composting facility.”

1/2 French Fry Cutter $200.2 With its durable cast iron body and handle, this French fry cutter easily cuts whole potatoes into 1/2 wide strips. The 1/2 French fry cutter’s blade assembly frame and pusher block are rust proof, and remove easily after use for simple cleaning (hand wash only) and sanitizing. Assembly required. This fry cutter is best for lighter duty use. Not recommended for cutting sweet potatoes. For commercial use, the comparable Nemco model is best.

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101 Things to Do with a Potato $5.99 One potato, two potato, three potato-four! Introducing the next book in our thriving 101 series, 101 Things to do With a Potato. Each year, the average American consumes close to 140 pounds of potatoes. With that in mind, nothing seems better than a cookbook featuring one of America’s major food staples-the potato! “Mrs. 101″ Stephanie Ashcraft has ingeniously created simple recipes that take potatoes to a whole new level. Try a Breakfast Burrito in the morning, sample the Sausage Corn Chowder for lunch, have the Italian Potato Chips as a mid-afternoon snack, for dinner try the Potato Crust Pizza, and then savor the Sweet Potato Cheesecake for dessert!Stephanie Ashcraft, author of the New York Times best-selling 101 Things to do With a Cake Mix, is a full-time mom who has created and collected recipes for years. She also teaches a monthly cooking class for Macey’s Little Cooking Theater in Orem and Provo, Utah. She is currently living in Provo, Utah, with her family.

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50 Best Mashed Potatoes $10.48 New – Mashed potatoes move to the center of the plate in this delectable collection of 50 recipes that features everything from old-fashioned favorites to contemporary classics.

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50 Chowders $12.99 When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world. Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation — even chowders that take more than an hour to make don’t require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you’ll have plenty of time to enjoy your company. 50 Chowders is the first hardcover cookbook to explore the many interpretations of chowders. On the familiar side, you will find a recipe for Corn Chowder explained with the kind of detail that ensures a sweet, mellow broth, succulent chunks of potatoes, and fresh golden kernels of corn. On the exotic side, there is a recipe for San Francisco Crab Meatball Chowder, an exciting dish whose deep and robust flavors make it really quite special. Here are a few of the more than fifty other chowders you will find: Shaker Fresh Cranberry Bean Chowder, Nova Scotia Lobster Chowder, Nantucket Veal Chowder, Pacific Northwest Salmon Chowder, and nine different clam chowders. Among this book’s unique features: A chapter of chowder companion dishes, from Parker House Rolls to Buttermilk Biscuits; more than fifty illustrations of important cooking techniques and chowder ingredients; cook’s notes for each recipe, giving possible substitutions, required equipment, and serving suggestions; a list of reliable mail-order suppliers of seafood and other chowder ingredients.

50 Chowders: One Pot Meals – Clam, Corn and Beyond $1.99 When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world. Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation — even chowders that take more than an hour to make don’t require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you’ll have plenty of time to enjoy your company. 50 Chowders is the first hardcover cookbook to explore the many interpretations of chowders. On the familiar side, you will find a recipe for Corn Chowder explained with the kind of detail that ensures a sweet, mellow broth, succulent chunks of potatoes, and fresh golden kernels of corn. On the exotic side, there is a recipe for San Francisco Crab “Meatball” Chowder, an exciting dish whose deep and robust flavors make it really quite special. Here are a few of the more than fifty other chowders you will find: Shaker Fresh Cranberry Bean Chowder, Nova Scotia Lobster Chowder, Nantucket Veal Chowder, Pacific Northwest Salmon Chowder, and nine different clam chowders. Among this book’s unique features: A chapter of chowder companion dishes, from Parker House Rolls to Buttermilk Biscuits; more than fifty illustrations of important cooking techniques and chowder ingredients; cook’s notes for each recipe, giving possible substitutions, required equipment, and serving suggestions; a list of reliable mail-order suppliers of seafood and other chowder ingredients. Jasper

A Feast of Words $40 A Feast of Words serves up twenty-five classic novels and stories, including Emma by Jane Austen and Royal Beatings by Alice Munro. Anna Shapiro provides incisive and entertaining commentary on the food scenes in the works and original recipes that feed the fancy as well as the palate. Over tea in Doris Lessing’s A Good Neighbour a widow discovers love for the first time. To accompany the author’s lively text, you’ll find recipes for Honey and Orange Bread, Apple and Cheese Bread, and Sesame Loaf, while learning how to brew a perfect pot of tea. A wilder kind of love is made over stew in James Cain’s Serenade. You’ll find out that all of Tolstoy’s huge novel of adultery, Anna Karenina, is compacted in one lunch scene: Rolls sometimes smell so good that you can’t resist them! To accompany the scene, you’ll find a truly elemental recipe for borscht. Shapiro, a novelist, finds that looking at books from the perspective of food yields insights and dishes as lively as they are rich. Personal as well as funny, the commentary will not only tell you everything you ever wanted to know about asparagus but also takes into account the food politics of, say, A Little Princess. A Feast of Words provides inspired menus for dinner parties and family meals, lovers’ tete-atetes and homey lunches. Using it, you can regale guests with stories and food: pasta with lobster sauce, crunchy roast potatoes, the best chocolate mousse, cafe con leche, in a cookbook that is a work of art and a joy to read.

A Gate at the Stairs $25.95 In her best-selling story collection, Birds of America ( [it] will stand by itself as one of our funniest, most telling anatomies of human love and vulnerability James McManus, front page of The New York Times Book Review), Lorrie Moore wrote about the disconnect between men and women, about the precariousness of women on the edge, and about loneliness and loss. Now, in her dazzling new novel her first in more than a decade Moore turns her eye on the anxiety and disconnection of post-9/11 America, on the insidiousness of racism, the blind-sidedness of war, and the recklessness thrust on others in the name of love. As the United States begins gearing up for war in the Middle East, twenty-year-old Tassie Keltjin, the Midwestern daughter of a gentleman hill farmer his Keltjin potatoes are justifiably famous has come to a university town as a college student, her brain on fire with Chaucer, Sylvia Plath, Simone de Beauvoir. Between semesters, she takes a job as a part-time nanny. The family she works for seems both mysterious and glamorous to her, and although Tassie had once found children boring, she comes to care for, and to protect, their newly adopted little girl as her own. As the year unfolds and she is drawn deeper into each of these lives, her own life back home becomes ever more alien to her: her parents are frailer; her brother, aimless and lost in high school, contemplates joining the military. Tassie finds herself becoming more and more the stranger she felt herself to be, and as life and love unravel dramatically, even shockingly, she is foreverchanged. This long-awaited new novel by one of the most heralded writers of the past two decades is lyrical, funny, moving, and devastating; Lorrie Moore s most ambitious book to date textured, beguiling, and wise.

A Guide to Growing Potatoes on a Smallholding – A Selection of Classic Articles on Manures, Planting, Sprouting and Other Aspects of Potato Cultivation (Self-Sufficiency Series) $29.74 New – This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subject of self-sufficiency and smallholding. The titles in this range include “Growing Tomatoes on a Smallholding” “Equipping the Smallholding” “A Small-Holder’s Guide to Accounts and Marketing

A Guide to Growing Potatoes on a Smallholding – A Selection of Classic Articles on Manures, Planting, Sprouting and Other Aspects of Potato Cultivation (Self-Sufficiency Series) $24.59 Used – This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subject of self-sufficiency and smallholding. The titles in this range include “Growing Tomatoes on a Smallholding” “Equipping the Smallholding” “A Small-Holder’s Guide to Accounts and Marketin