Potato Skins

by on December 28, 2015 » Add the first comment.
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Before we begin…

  • When you grate potatoes for hashed browns, or cut them up for potato salad, don’t lose those wonderful potato skins.
  • Cut off nice thick pieces for potato skins.
  • Store them for up to a week in salt water

Ingredients to feed 4 people

potato skins
– cut thick enough to enjoy
  • 1 C hot water
  • 1 tsp salt

Step by Step

  1. Stuff a canning jar with the potato skins
    – use the whites of the potato for whatever recipe you have going
  2. Fill a measuring cup with two cups of hot water
  3. Add a tablespoon of salt to the water and stir to dissolve
  4. Pour over the potatoes in the jar
  5. Put the lid on the jar
  6. Let them cool on the counter for half an hour
  7. Put them into the refrigerator and store for up to a week

fried eggWhen you are ready to eat your potato skins…

  1. Dump the salted water
  2. Fill the jar with fresh water
  3. Dump this rinse water, but only rinse them once.
  4. Pat them dry with a towel and spray with vegetable spray or wipe lightly with EVOO
  5. Bake in the oven at 400º for 45 minutes to an hour
  6. Serve with sour cream mixed with your favorite dried spices.

Serve with your favorite dipping sauce or ketchup, and serve with eggs.
Oh, one more thing…

  • A FUN FACT or some other alternate preparation tip

This is a recipe that has been created by Robert (Grandpa) Andrews.
Look for Grandpa's Cookbook coming soon. © 2016.

Find more like this: Breakfasts, Cooking for 1.5

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