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Absolutely delicious Used avocado oil cooking spray instead of olive oil. The skins were extra leftovers from twice baked Potatoes that I didn’t use. Yum yum
I made these tonight and the family loved them! I baked the potatoes yesterday. Today, I cut the potatoes in half and scooped out the insides. I followed the rest of the recipe to the letter. Absolutely yummy!
I really enjoyed these, BUT, I think they were cooked too long (or too hot). I’ll probably drop it to 7 minutes each side next time.
Sooo good! I have saved this recipe to my home screen.
Have made them once a couple of months ago and they were delicious!! Thinking about making for about 10 people this weekend for dinner but wondered if I could make earlier in the day so I’m not working while people are here?
Yes, you can make these most of the way ahead of time! Here’s what Elise says to do: “Make the bacon ahead. Cook the potatoes ahead. Scoop out the centers. Then cover with plastic wrap and bring out for the final bake when your guests arrive.” Happy holiday weekend!
My Sons loved them, recipe super easy Thank you Looking forward to trying some of your other recipes
We enjoyed these so much. Crispy, not soggy in the slightest. We added a few more slices of turkey bacon and I used small potato’s – so was able to have some left over for a few more meals !
This recipe is awesome. Only thing I did different was use Mediterranean Sea salt and it made it have such a good flavor I can’t even eat potato skins at restaurants anymore cause these are so much better.
Find a recipe for codfish cakes which will use the scooped out potatoes. Very yummy.
Any suggestions for what to do with the inside of the potatoes (something quick)? Don’t want to waste!Thanks! Will be making these tonight!
You could adapt them to make gnocchi! But the key to good gnocchi is to work with the postato while it’s still warm, so it might be a tome commitment that’s not realistic.
You could also do a quick little batch of mashed potatoes for mashed potato cakes. I like to do take cold mashed potatoes and then mix in chopped-up bits of leftover cooked veggies or flakes of salmon, whatever I have around. Then I form them in cakes and cook them in my air fryer at about 350 degrees for 10 minutes or so. Or bake on a sheet pan at 400 degrees for 30 minutes. Yum! Here’s the general idea, but I don’t cook them in a skillet anymore because they always fall apart on me.
This method of making potato skins ROCKED! I made these for my husband and two boys and they are all self-proclaimed “potato skin snobs”. They loved these! Although I used Yukon Gold potatoes instead of the Russet. (We are sticking with the Yukon Golds.) Not only did the skins come our great, the insides of the potatoes were amazing as well.
I’ve made these twice since our quarantine because of COVID-19. They are sooo good and comforting too!
I made these last night Outstanding I filled two with my homemade chili and loved it I made them on a rack in my convection over To me the key was to put the skins back in the oven on the higher temp On a rack Helped really crisp with out drying them out
Perfect Recipe. I always do to many and freeze.
This is a perfect recipe, thank you!! However, I recommend using Sunflower Oil (organic is my preference) instead of olive oil due to the temperature: According to the North American Olive Oil Association, extra virgin olive oil’s smoke point is 350 to 410 degrees Fahrenheit, and olive oil’s smoke point is 390 to 468 degrees Fahrenheit. So, if you’re cooking at these temperatures you could be inhaling very toxic fumes that you cannot even smell or notice sometimes. Sunflower oil can be used at high temps and it tastes great!
Hi Melli, I’m so glad you like the potato skins! Regarding cooking with extra virgin olive oil, the idea that EVOO is not good for cooking because of its smoke point has been debunked. Current research shows that extra virgin olive oil holds up very well under high heat and degrades to harmful compounds at a much lower rate than refined seed oils. Here is a good article by the Olive Wellness Institute that explains the issue and points to the source research. EVOO is high in antioxidants that protect the oil from oxidation and help it with heat stability. Regular olive oil includes oil that has gone through a heat and solvent refining process that removes most of the natural antioxidants from the oil, making it more prone to breaking down under high heat. Sunflower oil that has been refined (and unless you are using “cold pressed” your oil is refined) suffers as a result of this refining process as well. It performs much worse under high heat than extra virgin olive oil. Here’s another excellent article on cooking with extra virgin olive oil by the New York Times: The World of Olive Oil is Murky. Here’s Help for the Home Cook.
I made this Potato Skin recipe for my wife one afternoon. So simple to make and she loved them. Thanks for sharing the recipe!
I’m so glad you and your wife liked the potato skins Robert!
Turned out great even after I left too much potato – they were thicker than I wanted. I just keepIn the oven until they were crispy (+10 minsExtra)
Can I make these with yellow potatoes?
Hi Kailey, yellow potatoes such as Yukon Golds have a much thinner skin than Russet potatoes. So you may find them rather difficult to work with for this recipe.
I made them with yellow potatoes and they were a huge hit. Great recipe Elise.