HOME > Chowhound > Home Cooking >

Discussion

Potato Skins For Sunday

  • 6
  • Share

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. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Go with your instinct- deep frying is too much. Brush with oil and bake to crisp.

    1 Reply
    1. re: torty

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

    2. 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. 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

          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

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