Garlic Butter Potato Skins

Garlic Butter Potato Skins I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

Garlic Butter Potato Skins

These Baked Potato Skins are doused in Garlic Butter and roasted until extra crunchy! Here I show you how easy potato skins are to make and ideas for how to serve them!

 #Garlic #Butter #Potato #Skins

Course: Appetizer / Side DishCuisine: American / BritishPrep Time: 15 minutesCook Time: 55 minutesTotal Time: 1 hour 10 minutesServings (click & slide): 12 potato skinsCalories: 63kcalAuthor: Chris CollinsCost per serving: £1 / $1

Equipment:

• Suitably Sized Baking Tray
• Sharp Knife & Chopping Board
• Small Pot (for butter)
• Zester or Fine Grater (for garlic)
• Brush

Ingredients (check list):

• 6 small-medium Maris Pipers (see notes)
• 4 tbsp Unsalted Butter, melted
• 3 cloves of Garlic, grated/minced
• 1 tbsp Fresh Parsley, finely diced
• 1/2 tsp Salt, or to taste
• 1/4 tsp Black Pepper, or to taste

Instructions:

1. Pre heat oven to 200C/390F.
2. In a small pot, combine 4 tbsp melted unsalted butter with 1/2tsp salt & 1/4tsp black pepper (or to taste).
3. Stab 6 small/medium potatoes a few times with a fork, then spread out on a baking tray. Brush with butter, then pop in the oven for 45-60mins until golden, crispy and soft through the centre.
4. Meanwhile, add 3 grated/minced garlic cloves and 1 tbsp finely diced parsley to your pot of melted butter (place back in the microwave if it needs re-melting).
5. Take potatoes out the oven and crank heat up to 220C/430F.
6. Once cool enough to handle, slice potatoes in half and scoop out most of the centre (leave some around the edges to keep shape and some at the bottom to absorb the butter). Liberally brush with your garlic butter and place back in the oven for 10-15mins until extra crispy. Give an extra seasoning of salt & pepper if you think they need it.
7. Quick 1 min demo!

Notes:

a) Potatoes - Maris Pipers (UK) work great, nice and floury and the skins crisp up nicely. Any white floury/baking potatoes (Russets, King Edwards etc) will work though. I like to use fairly small potatoes so they come out nice and bite size (just over 3.5oz/100g).
b) Serving Suggestions - Perfect to stuff with bolognese or chilli. Also great to load up with your favourite toppings (I love bacon, sour cream and chive). Or can serve wit a dip! In general I serve these with meals that I'd serve garlic bread with.
c) Make Ahead - You can make these and then cool, cover and leave them in the fridge for 2-3 days. Just place back in the oven at 200C/390F until crispy (won't be quite as crispy as fresh but still works fine. May also leak out a good amount of grease so just be aware of that). Can also freeze and cook in the oven again until crispy.
d) Calories - per skin. Slight over estimate as probably won't use all the butter.

Nutrition:

• Nutrition Facts
• Garlic Butter Potato Skins
• Amount Per Serving
• Calories 63Calories from Fat 24
• % Daily Value*
• Fat 2.62g4%
• Saturated Fat 1.617g8%
• Polyunsaturated Fat 0.12g
• Monounsaturated Fat 0.746g
• Cholesterol 5mg2%
• Sodium 102mg4%
• Potassium 219mg6%
• Carbohydrates 9.04g3%
• Fiber 1.1g4%
• Sugar 0.4g0%
• Protein 1.23g2%
• Vitamin A 107IU2%
• Vitamin C 10.5mg13%
• Calcium 10mg1%
• Iron 0.48mg3%

* Percent Daily Values are based on a 2000 calorie diet.