Potato skins are all about the deep-fried texture and flavor that can be achieved in your home oven. To make potato skins, the spuds are baked over high heat (around 400 degrees Fahrenheit for 30-40 minutes) to crisp up the skins and soften the insides. Then, the potatoes are halved lengthwise and the insides are scooped out, then returned to the oven to roast face-down. After this second bake, the crisp skins are sprinkled with cheese and loaded with toppings, and typically returned to the oven for a final time to melt the cheese.
Twice-baked potatoes are potato skins filled with a heartier, creamier stuffing that also includes mashed potatoes - and that's just scratching the surface (literally). Potato skins are halved, hollowed-out, crispy potato skins filled with a heap of cheese-dominant toppings.
Potato skins tote nostalgic ties to American house parties of the 1980s, and while the dish's history may be a little hazy, the snack has even inspired store-bought spinoffs like TGI Fridays frozen cheddar and bacon-loaded potato skins, which can be found in the freezer aisle at most supermarkets.
Twice-baked potatoes, on the other hand, are a steakhouse staple and foodies will probably never find a pre-made version in the grocery store freezer aisle. Why not?
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