Crispy Potato Skins
Making a recipe that calls for potatoes but doesn't use the skins? Crisp them up and eat them as their own savory snack!
This is a quick way to make tasty use of skins of potatoes that have been baked already, like those in this week's Stuffed Baked Potato Soup.
Preheat your oven to 450°. After halving the potato and scooping out the flesh, cut each half lengthwise into quarters. Transfer potato skins to a baking sheet, skin side up. Brush potato skins with olive oil (or an even more flavorful fat, such as bacon drippings) and roast 10 minutes. Flip skins, brush with more oil or drippings, and roast 5 minutes more. If you want, you can sprinkle the skins with Cheddar cheese and roast 1–2 minutes more to melt, then garnish with chopped scallions. Serve the skins with your favorite sour cream dip, or even just on their own!