{"id":972,"date":"2010-09-20T19:34:39","date_gmt":"2010-09-20T23:34:39","guid":{"rendered":"http:\/\/thefoodillusion.wordpress.com\/?p=972"},"modified":"2020-01-30T13:39:24","modified_gmt":"2020-01-30T18:39:24","slug":"recipe-potato-skins","status":"publish","type":"post","link":"https:\/\/www.100daysofrealfood.com\/recipe-potato-skins\/","title":{"rendered":"Potato Skins"},"content":{"rendered":"

While this dish is technically \u201creal food\u201d the amount of butter used is what keeps it from showing up on our table on a weekly basis. I personally love baked potatoes, and this\"Potato variation with the slightly crispy skin on the bottom is just the bomb. And my husband and kids love them, too. You can play around with the toppings by trying grated cheese, green onions, sour cream, bacon (we were out of bacon so pictured is proscuitto), and\/or butter. The end result works great as an appetizer, snack, side item, or tailgating dish!<\/p>\n

Some recipes request that you scoop out most of the cooked potato before pan-frying them, but we do not think that is necessary. In our opinion the more potato there is, the better things are balanced out between the rich toppings and buttery, crispy crust. They turn out best with small to medium sized potatoes (which are currently in season here in N.C.!) although any size will work.<\/p>\n

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Potato Skins<\/h2>\n
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While this dish is technically \u201creal food\u201d the amount of butter used is what keeps it from showing up on our table on a weekly basis.<\/span><\/div>\n
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