Thursday, February 24, 2011

Tater Skins

As a recovering french fry addict I was ecstatic that these little skins turned out so well and satisfied my salt-tooth. I only was able to eat a few since Mike and both girls finished off the rest of the batch while I was busy with the rest of dinner prep. Must make more next time. They're crispy with a little bit of chew, salty, a little buttery (or a lot, depending on how much you throw in) and super easy to do!
I was making mashed potatoes for dinner, didn't want to waste the skin and didn't have time to do a twice-baked approach of scooping out the baked potato flesh and then crisping the skins. Enter the next best option, recipe follows (*I strongly recommend using organic potatoes):

Turn on oven to 350 degrees. Place 1-2 Tblsp. butter in glass bowl to melt while oven heats up. (Use more butter if having a large amount of potato peelings). Peel potatoes and place peelings in baking dish or on baking sheet. Toss peelings well with melted butter. Bake 10 minutes, stir, then bake additional 10 minutes. Top with sea salt, shredded cheese or other seasonings.


Mindi said...

These sounded so good when you told me about them last night- I will be making them as soon as I can get my grubby little fingers on some tots.

Neil, Kelsey, Elliott, and Ezra said...

I think I just salivated on the keyboard...