Potato skins

Potato skins

Introduction:

"Potatoes are my favorite vegetable, whether fried or boiled. In particular, fried potato skin can be used as an appetizer as well as a good snack. Potato skin is not only rich in taste, but also has high nutritional value. Usually, when potatoes are peeled, the skin is thrown away. Back in the early 1980s, many restaurants served baked potatoes. The problem was that many of the remaining baked potatoes could only be thrown away the next day. So someone came up with the idea of fried potato skin. Potato skin can go with all kinds of fillers you like. "

Production steps:

Step 1: clean the potatoes, bake them until they are well done, cut them into two pieces from the top and empty them.

Step 2: heat the oil in a pan to 175 to 190 degrees Celsius (boiling), and carefully put in 4 hollowed out potato skins.

Step 3: deep fry until golden, remove the potato skin, place it on the kitchen paper towel and filter the oil. Sprinkle with salt. When the skin is still hot, add cheese and chopped green onion. Finish, enjoy.

Materials required:

Potatoes: two

Cheese: 4 slices

Green onion: one

Salt: right amount

Note: according to personal preference, the emptier the potatoes are, the crisper they are. The potatoes can be made into mashed potatoes or put back after the skin is ready. A thin cheese bar melts faster and tastes better than a slice of cheese. You can also add crispy bacon to the potato skin. Most restaurants add sour cream to their potato skins.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original