Some simple, but tasty POTATO SKIN recipe

  Hello!
 I saw for the first time in my life today, that there is such thing like POTATO SKIN. Share, please, your favorite SIMPLE recipe, because I would like to cook it tomorrow night. Thank you :)

I have done this simple delicious snack many times.  I will share with you how I do it.
 
1:  I bake or microwave a potato to the point it is barely tender with the fork.
2: I cut them in half and using a spoon, I remove a portion of the potato flesh leaving about a quarter of a inch left with the skin.
3: I put either browned sausage or beef or pork in the potato.
4: I put a small portion of hot pepper in the potato
5: I cover it with either shredded cheddar or mozzarella
6: I put  it back in the over and bake it for about 5-7 minutes on 375F until it browns pretty
7:  You can then enjoy it with some of your favorite sauces.
 
There are many variations of this.  Enjoy and let us know how you and your friends enjoy.
 
Paul E. Smith
Knoxville, TN

Hi LiuYan, welcome to Roadfood. This is going to be  a bit different for you to make, Cheese isn't really in the chinese diet. The potatoes should be thick skinned, they may also be hard to find, most of your potatoes are thin skinned. We use Russet potatoes, Idaho potatoes, that are named Russet Burbank an can be found in some places in China. The potato can be baked like Sundancer7 said, then hollowed out a bit, then deep fried to crisp the skin, they can be topped in many ways. This maybe the problem on your side, the sour cream may be substituted with Sour Yogurt or maybe even Silken Tofu, the bacon that we us is different but, you can use chopped crispy pork  or Char Siu for the pork flavor. The Cheese is something you need to look into, Wal-Mart may have some, they may also have Cheese sauce, in jars, Nacho cheese in a jar and so on. THis may give you and idea of coming close to an American look to the dish. We used to make these a bit different in our food service, we used left over baked potatoes, chopped them up in larger chunks, deep fry and then top with Cheese melt under a broiler, then top with green onion, hot peppers, chopped bacon, sour cream. There are also other variations making them Mexican Taco topped potato skins and also topping with BBQ pork for a Texas style.................hope this helps......pnwc
 
P.S. the cheese needs to be  a shredded melting cheese, we use Cheddar, Monterey Jack, You may have some imports coming to you from Europe, look for a soft chhese that melts when heated..........
 

 Thank you for your warmly welcome and for your fast answers! I will make it and I can take some pictures later :)
 Be healthy and good luck!  
 

ni hao
for a very simple bar snack, take potato peels, drain and dry on a towel, then deep fry for about a minute or so till crunchy.  Toss with whatever spice blend you like.  They make a great bar snack.
another method is to wedge the potatoes with skin on rinse till water runs clear, then dry in a towel.  
In a cast iron pan heat some clarified butter till very hot and toss in the potatoes till coated, sprinkle with coarse sea salt, then into a roaring hot oven, about 450-500 for about 20 minutes, toss a couple times.   Try and stay with the taste of the skins on their own without adding a bunch of other ingredients that turn it into something other than a crispy skinned potato dish.
 

I think the secret to great potato skins is in the baking.  Use large potatoes.  1) wash the potatoes, dry well  2) rub the outside of the skin with oil. 3) Roast in a 400 oven until the outside of the potato feels slightly "hard & cruchy".  Remove from oven(keep oven on), let sit for 10 minutes.  Cut potato in half, remove inside of potato, then cut potato skins in half again.  Brush inside of potato skin with melted butter, salt & pepper(kosher salt, coarsely ground black pepper).  Place back in oven until skins are crisp on inside.  remove from oven.  I top my skins with colby cheese(sliced), bacon(cooked in microwave), run under broiler until cheese melts.  Then add slices green onions & sour cream. 

My "quick version":
 
While the over in preheating to 400 I microwave Idaho baking potatos two at a time for 5 - 6 minutes.  (First, stick them a few times with a fork before microwaving so there are no "explosions").
 
Cut in half and scoop out as much of the potato meat you wish.  Then stick them into the preheated oven directly on a middle rack for 20 minutes or so (keep checking after 15 minutes for doneness).
 
Serve with butter, bacon bits, sour cream, shredded cheese, salsa, etc. and let everyone "load up" their own to taste.
 
(In the summer I use the grill instead of the oven:  nothing beats a summer supper of ribeye, corn-on-the-cob, potato skins, & asparagus all cooked on the grill).
 
Welcome to Roadfood, Liu!

Jane & Michael Stern did an article for Parade magazine that included a recipe for potato skins (and other excellent stuff). The recipe is on the front page now. I love the Roadfood recipes!

CCinNJ


Jane & Michael Stern did an article for Parade magazine that included a recipe for potato skins (and other excellent stuff). The recipe is on the front page now. I love the Roadfood recipes!

As the Beijing Daily News may not offer Parade Magazine: http://www.dashrecipes.com/recipes/cookbook/p/potato-skins-spudly-super-spuds.html

LiuYan


  Hello!
I saw for the first time in my life today, that there is such thing like POTATO SKIN. Share, please, your favorite SIMPLE recipe, because I would like to cook it tomorrow night. Thank you :)

Maybe I am just stupid and naive;
I am certainly curious and eager to learn;
SO, could someone please explain why this was labelled "SPAM"?
 
Thank you!

I meant the front page of Roadfood. But now I am curious if Liu Yun has coupons in the local Daily News...for sour cream & cheese.

MetroplexJim

LiuYan


Hello!
I saw for the first time in my life today, that there is such thing like POTATO SKIN. Share, please, your favorite SIMPLE recipe, because I would like to cook it tomorrow night. Thank you :)

Maybe I am just stupid and naive;
I am certainly curious and eager to learn;
SO, could someone please explain why this was labelled "SPAM"?
 
Thank you!

 
I believe one of the Roadfood members flagged it as such as the poster felt like it should have been posted on the recipe forum.  The poster was correct and I moved it and notified the author.  I sorta looked over it because the author was simply asking a question which was not spam.  It was a first time poster and many make that error.
 
Paul E. Smith
Knoxville, TN

Spam has a whole other connotation than "this is in the wrong place". It is rude to use it on a first time poster who is asking a question. I really wish we would eliminate that feature.

I agree, the only people who should declare a post as spam should be the moderators.

Sundancer7

MetroplexJim

LiuYan


Hello!
I saw for the first time in my life today, that there is such thing like POTATO SKIN. Share, please, your favorite SIMPLE recipe, because I would like to cook it tomorrow night. Thank you :)

Maybe I am just stupid and naive;
I am certainly curious and eager to learn;
SO, could someone please explain why this was labelled "SPAM"?
 
Thank you!

I believe one of the Roadfood members flagged it as such as the poster felt like it should have been posted on the recipe forum.  The poster was correct and I moved it and notified the author.  I sorta looked over it because the author was simply asking a question which was not spam.  It was a first time poster and many make that error.

Paul E. Smith
Knoxville, TN

Thanks. 
 
Some folks seem to have a really quick draw on the SPAM button. 
 
I couldn't sense that Liu was trying to promote anything; in fact, I'd be quite surprised if she were fronting for some manufacturer of counterfiet bacon bits.

Not for nothing but I just found out that coupons in China are different and very cool...
 
 
http://www.msnbc.msn.com/...on-rises/#.T0KzfvVnDLA
 
 
 
 
 
 
 
 

CCinNJ


Not for nothing but I just found out that coupons in China are different and very cool...


http://www.msnbc.msn.com/...on-rises/#.T0KzfvVnDLA 
 
Please help me understand what this post has to do with the author's question?
 
Thanks
Paul E. Smith
Knoxville, TN

I wondered how different it must be to purchase groceries in China...and if there are mfr. coupons in China as we have in America. When the article mentioned that there are coupons for restaurants in kiosks...I thought that had something to do with a way of life as far Roadfood when you live in China.

MetroplexJim

LiuYan


Hello!
I saw for the first time in my life today, that there is such thing like POTATO SKIN. Share, please, your favorite SIMPLE recipe, because I would like to cook it tomorrow night. Thank you :)

Maybe I am just stupid and naive;
I am certainly curious and eager to learn;
SO, could someone please explain why this was labelled "SPAM"?
 
Thank you!

  I have no idea. SPAM is when someone sends you emails full of ads (for example Viagra, Online business, etc.) One good definition according to Wikipedia is: "unsolicited or undesired electronic messages". As far as I wanted to know how to cook Potato skin and I did it, it's nothing to do with the spam.
 Here is the proof that I really cooked it .
 I am posting all my cooking stuff here : This picture was posted there: seo-forum-seo-luntan.com/b28/t220/msg5559/#msg5559
on February 22, 2012, 05:27:03 AM.  (I am more active over there, because I am one of the moderators, but I also do like this forum).
 I am glad that most of the people here are so friendly and helpful, so if you like some of my dishes (from all those 15 pages), I can explain you how to cook them in Chinese. 
 Now I am cooking Hash Brown. I learned about this in the bus :)
 

Sundancer7

MetroplexJim

LiuYan


Hello!
I saw for the first time in my life today, that there is such thing like POTATO SKIN. Share, please, your favorite SIMPLE recipe, because I would like to cook it tomorrow night. Thank you :)

Maybe I am just stupid and naive;
I am certainly curious and eager to learn;
SO, could someone please explain why this was labelled "SPAM"?
 
Thank you!

I believe one of the Roadfood members flagged it as such as the poster felt like it should have been posted on the recipe forum.  The poster was correct and I moved it and notified the author.  I sorta looked over it because the author was simply asking a question which was not spam.  It was a first time poster and many make that error.

Paul E. Smith
Knoxville, TN

Oh, I see. I just searched something like International food and then I decide to use this section. As a moderator I know how important is to keep the forum tidy and I will try to remember next time to ask in the recipe section. :)
 

You know the majority of responses to this has something to do with spam, I'm sorry Li Yuan to continue this, but perhaps someone here should be screening these spam flags BEFORE they are posted live.  This site is turning into a bunch of real idiot long term posters that need to be corralled.   Who's running this site the long term posting idiots with nothing better to do, or the moderators?

I would like to thank you once again to all of you who posted in this topic. I feel very welcome and warm here! :) I can't forget you and I will visit you often.
About the promotions - oh, I am just an English teacher, a forum moderator and an amateur cook :) My life is far away from the industry :)
 

My response was an inquiry about coupon kiosks in China...and if shoppers and diners use them. Still curious if you have used them as a shopper or diner.

Never had to do with Spam (for me at least). Coupons have been my hobby for many years.

I use the skins from left-over baked potatoes.

I remove most of the potato and cut the skins in strips.

cover with chopped bacon (pre cooked), and shredded cheese.

bake until cheese is fully melted.

garnish with finely chopped chives, and serve with sour cream.

I've been a potato skin lover all my life, it's Grandma's fault.  We always wanted baked potatoes at her house (in the mid fifties)  because she made us a special treat (for back then).  We would eat most of the potato, leaving a little and the skin.  She would then just put butter and salt and pepper into the inside, lay them flat like a pita, and bake for a while in the oven.  They were crispy on the outside, creamy on the inside, and just great.  We rugrats loved them.
 
Later, I went to Alaska and worked on the pipeline.  At the remote camps above the Arctic Circle, the food service folks' instructions were to provide a heavy caloric offering each day.  I want to say it was (an incredible) 5,000 calories, but I'm not entirely sure I remember that right.  But it was a sure thing that people gained weight up there.
 
Anyway, steak night was twice a week.  One day I was in the mess hall chowing down, and a guy from Florida was sitting across from me.  He said "So you're from the Midwest, huh?"  I said, "Minnesota, how'd you know?"  He said, "Only people from the Midwest eat their potato skins."
 
Since then I've been watching people eat potatoes, and just can't say if it is just a Midwest thing or not.  But my wife and I are from the same town, and she does not eat the skin.

I'd like to know what part of Florida he was from, our family has been eating our skins all of our lives...

easydoesit


I've been a potato skin lover all my life, it's Grandma's fault.  We always wanted baked potatoes at her house (in the mid fifties)  because she made us a special treat (for back then).  We would eat most of the potato, leaving a little and the skin.  She would then just put butter and salt and pepper into the inside, lay them flat like a pita, and bake for a while in the oven.  They were crispy on the outside, creamy on the inside, and just great.  We rugrats loved them.

Later, I went to Alaska and worked on the pipeline.  At the remote camps above the Arctic Circle, the food service folks' instructions were to provide a heavy caloric offering each day.  I want to say it was (an incredible) 5,000 calories, but I'm not entirely sure I remember that right.  But it was a sure thing that people gained weight up there.

Anyway, steak night was twice a week.  One day I was in the mess hall chowing down, and a guy from Florida was sitting across from me.  He said "So you're from the Midwest, huh?"  I said, "Minnesota, how'd you know?"  He said, "Only people from the Midwest eat their potato skins."

Since then I've been watching people eat potatoes, and just can't say if it is just a Midwest thing or not.  But my wife and I are from the same town, and she does not eat the skin.

Well...........Not Sure Where this guy hailed from originally, but on Cape Cod we ALWAYS ate the whole darn thing!.  Unless we wanted to get Yelled at!  And I guess I have brought that tradition down to PA because my kids always do..and if they have friends over, I never see any skins hanging around. And I live in Ft Lauderdale for 3 years and never left any skins around....but never checked what others did.........besides.............who in that part of FL is originally from there?