Twice-baked potato skins recipe
- 2 cups rock salt
- 10 red skinned potatoes
- 3 tablespoons extra virgin olive oil
- Sea salt
- 1 cup sour cream or plain yoghurt
Preheat oven to 220°C. Wash potatoes and dry with paper towel. Scatter rock salt evenly over a baking tray. Place potatoes on salt and prick each one a few times with a fork. Bake for 30 minutes or until tender.
When potatoes are cool enough to handle, cut into quarters or sixths lengthways, depending on how big the potatoes are.
Throw the rock salt away, wipe the baking tray and arrange potato skins on the tray. Drizzle with olive oil and bake for 20 minutes or until golden and crunchy. Remove from oven, slide into a serving dish and season with salt.
Serve skins with sour cream or yoghurt, and an impressive cocktail, of course.
- Don't freak out about the rock salt - it helps keep the potatoes dry, doesn't make them salty and is really cheap!
- I love Desiree potatoes for these skins.
- This recipe has some do-ahead-ability factor. After the first baking, the potatoes can be kept in the fridge for a few days and then baked for a second time just before serving.
- This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.
More potato recipes:
- Cheesy potato bake
- Potato gratin
- Potato fritters
- Low-fat potato bake
- Potato and zucchini fritters
- Paris mashed potato
- Stuffed potatoes
- Potato salad