Air Fryer Potato Skins are a tasty appetizer and great for game day. These crispy air-fried potato skins with butter, bacon, cheese, and green onions are served with a homemade sour cream ranch ...

By 1981, when Henrion sold his interest in the restaurant, 2.2 million pounds of potatoes were used annually to produce potato skins and they were far and away the best-selling menu item.

Whole potatoes are par-baked, the insides scooped out and cooked in duck fat and the skins deep-fried until crisp. They're served with a choice of seasoning and sauce.

In this case, size matters; choose medium potatoes so when they're smashed, the skins can still envelop most of the fleshy interior. Use the supermarket scale to weigh one or two (you want each to ...

Heat your oven to 200C fan-forced (220C conventional). Roast the potatoes whole for 1 hour. While still warm, halve them and squeeze the flesh into a bowl, leaving quite a bit of potato on the skins.

But if it's done right, it's not slimy at all. Here's how: "Remove the skin from the trout. Rinse well and pat dry. Use [of] a cast iron skillet is best. You can use a little bit of oil in the pan ...