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Potato Skins For Sunday

t
Teraesa22 Jan 30, 2009 01:51 PM

I'm making mini potato skins for this upcoming sunday-& doing a pulled pork/cheddar/chive topping. What's the best way to prep the skins before adding the topping? I'm thinking of deep frying (after baking them for a little bit & scooping ou the middle) them but am wondering if it will make them too greasy? Is it better to just coat with oil and crisp them in the oven?

  1. t
    torty Jan 30, 2009 02:24 PM

    Go with your instinct- deep frying is too much. Brush with oil and bake to crisp.

    1 Reply
    1. re: torty
      todao Jan 30, 2009 06:40 PM

      Ditto - scoop and bake to crisp. I'd probably use melted butter, rather than oil, but oil would probably be OK.

    2. DockPotato Jan 31, 2009 01:54 PM

      I like bacon bits with my skins so I brush the shells lightly with the grease from the pan, fry them face down briefly, fry them skin side down briefly, and then put them into the oven at 400 till crisp.

      1. EmmaToo Jan 31, 2009 03:07 PM

        Can I come to your party? The pulled pork and cheddar combo reminds me of barbeque nachos. Serve your skins with a little barbeque sauce for dipping, along with the whatever else you were planning. Let us know how they turn out.

        2 Replies
        1. re: EmmaToo
          t
          Teraesa22 Feb 1, 2009 03:45 PM

          Thanks! I wound up brushing them with garlic butter & broiling them on both sides before adding the toppings.. they came out perfect!

          1. re: Teraesa22
            a
            AussieBeth Feb 1, 2009 04:10 PM

            Mmm...garlic butter - great idea. Will definitely try this next time I do potato skins!

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