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 ...

The other thing I like to do is cut the potatoes into smaller pieces. Most recipes have you cut the potatoes in half, but I don’t always want to eat that much. With large potatoes, I cut each ...

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 ...