A key step in many loaded potato skin recipes is frying the skins so they're crispy before filling them. This can be time-consuming to do in batches and may lead to grease splatters. Instead ...

This trick for cooking potatoes makes them crispy yet fluffy, just like home fries. Learn how to boil, smash, and roast ...

Cut the potatoes into two halves. 2. Scoop out the insides with a spoon. 3. Oil the skins all over with your fingers. 4. Put them in the oven at 200 degree C for 10-15 minutes or till brown. 5. Remove ...

Air frying the potato skins first ensures they get golden and crisp, creating the perfect base for all that gooey, sharp cheddar goodness. Shred your cheese and when the potato skins are done, fill ...

Most recipes have you cut the potatoes in half ... I don’t think I have ever met someone who didn’t like potato skins, which makes them one of my go-to, crowd-pleasing appetizers.

Ree Drummond, a.k.a. The Pioneer Woman, is no stranger to feeding a hungry crowd (of cowboys). And her twice-baked potato ...

This recipe makes a gratin like you would make with potato slices, but I like it better this way because the skins have more texture, plus you still get that delicious, creamy goodness of a good ...

Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes.