Edible Skin Baked Potatoes

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Edible Skin Baked Potatoes recipe, a mouthwatering dish that combines the crispiness of potato skins with a fluffy interior. This recipe takes the humble potato to new heights, offering a unique twist on a classic side dish. With just a few simple ingredients and easy-to-follow steps, you can create a delectable treat that will impress your family and friends. So, get ready to indulge in perfectly baked potatoes with irresistibly edible skin!

Keywords: potatoes, baked, edible skin, recipe, side dish.

Edible skin baked potatoes recipe details

Edible skin baked potatoes recipe, recipe Rating: 4.6
Number of votes:112

Flaky outer skin, tender, moist Potatoes. Just like Wendy’s, but healthier. Preferable serving dressing: Softened Cream Cheese, Sour Cream, Ketchup, Dill Relish, etc.
Ready in: 1 hour 15 mins

Ingredients

Serves: 4

• 4 medium baking potatoes
• 3 tablespoon oil
• salt and pepper to taste

Preparation method

Prep: 5 mins | Cook: 1 hour 10 mins

1. Preheat oven to 375 Degrees F.
2. Scrub potatoes and wipe dry. Using a fork, poke holes into the potatoes; every side. Using a medium size bowl, rub each potatoes with oil. Season with salt and pepper. (For spicy potato skin, use chili pepper or cayenne.)
3. Bake for 1 hour and 10 minutes or when pressed the skin feels crispy but inside is soft. Using the same fork poke a straight line on the front face. Then press the sides creating an opening on the potatoes. Using the fork scrape some of the Potatoes loose. Serve warm or cold.