What is Scrappy Saturday, you ask? Well, it’s a fun new series we’re launching here on the blog - each month we’ll be coming at you with a fun recipe or idea for how to use up all of the scraps in your kitchen to help reduce waste in your home. Americans lead the world in food waste - a staggering 50% of all produce gets wasted! (Via The Guardian)
So, whether you are reusing your asparagus ends and carrot tips for rice broth or garnishing your cocktail with extra cilantro, we are starting Scrappy Saturdays to serve up a bounty of tips to help you reduce your food waste. And, what better way to start eliminating food waste than with America's favorite bud - the spud!
Everyone loves potatoes, right?! We’re always looking for ways to creatively use the ingredients in our kitchen in a way that doesn’t allow for any unnecessary waste, and potatoes are the perfect food for this effort.
So, in honor of the very important National Potato Chip Day, we’re sharing a quick recipe for potato skins - this is a perfect way to avoid waste when you’ve got mashed potatoes on your weekly menu! It requires you to prepare them a bit differently than you normally would, but it’s totally worth the change in routine to help ensure you use every last piece of those delicious potatoes.
POTATO SKIN RECIPE
(Makes 24 potato skins)
6 Russet potatoes
2 tablespoons olive oil
1 cup shredded cheddar cheese
6 slices of bacon, cooked and chopped (optional)
3-4 green onions, chopped (optional)
Sour cream and/or ranch, for topping
Preheat oven to 425 degrees
Thoroughly clean potatoes and rub with olive oil, then sprinkle the skins generously with salt.
Bake for approximately 1 hour, until skin is crispy and potatoes are soft on the inside. Allow to cool until potatoes are cool enough to handle.
Cut each potato in half lengthwise. Scoop out the insides of the potatoes, leaving just a small amount in the skins. Set insides aside to be used for mashed potatoes, or other recipes as needed.
Cut each potato half once more (widthwise this time) into quarters.
Arrange potato skins on a baking sheet skin-side-up and return to the oven for approximately 8-10 minutes.
Remove from oven and flip each potato skin over so that the skin side is down. Bake for another 8-10 minutes.
Remove from oven, then sprinkle shredded cheese evenly on the potatoes. Add bacon, if desired, and put back into the oven until cheese is melted, approximately 5-8 minutes.
When potatoes are done, sprinkle chopped green onions on top. Serve with sour cream and ranch, for dipping.
If you want to get really crazy with your potato skins, you can swap the bacon out for pulled pork or shredded buffalo chicken.
There’s no right or wrong way to make your potato skins, so get creative with it!