Potato Skins preparation question

Subject: Potato Skins preparation question
Newsgroups: rec.food.cooking

From: Frederick Pileggi (fredp.vt at verizon.net)
Date: Sat, 14 May 2005 14:50:19 GMT
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Making potato skins for some good comfort food. I was wondering though if I could do all the prepping(bake, scoop and quarter) one day and just put in the frig til the next day. When I am ready the next day, warm them up to room temp and then deep fry them for 2/3 minutes before draining and placing under the broiler to complete with the fillin's
_Fred

From: kilikini (kilikini at NOSPAMtampabay.rr.com)
Date: Sat, 14 May 2005 15:09:05 GMT
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I worked at a restaurant/bar for a year and we always baked our potatoes the day before for our skins. Didn't harm them a bit.

From: The Joneses (famjones at swbell.net)
Date: Sat, 14 May 2005 16:42:17 GMT
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kilikini wrote:
> I worked at a restaurant/bar for a year and we always baked our potatoes the
> day before for our skins. Didn't harm them a bit.

Be sure to refrigerate baked or boiled pots tho. Several years ago, had a very serious food poisoning outbreak at the only Greek restaurant in town. One of the assistants left the boiled potatoes used for dip out all night. Two died, several maimed for months, lots of people very very ill. Restaurant sued to pieces and declared bankruptcy. I believe it was not a cooked dip, but every time I think of potatoes preprepped...
Edrena

From: kilikini (kilikini at NOSPAMtampabay.rr.com)
Date: Sat, 14 May 2005 19:50:20 GMT
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Edrena Jones wrote:
> Be sure to refrigerate baked or boiled pots tho.

Well of COURSE you refrigerate the potatoes! I thought that was understood............. Sorry.

From: Frederick Pileggi (fredp.vt at verizon.net)
Date: Sat, 14 May 2005 17:14:20 GMT
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kilikini wrote:
> I worked at a restaurant/bar for a year and we always baked our potatoes the
> day before for our skins. Didn't harm them a bit.

Thanks everyone! I'll do the prep work tonight during the Richmond race. Will be sure to put them in the frig! As for why to fry them "sf".. just trying out a new TFal fryer!
Again thanks folks_

From: sf (sf at gmail.com)
Date: Sat, 14 May 2005 09:35:46 -0700
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Frederick Pileggi wrote:
> in the frig til the next day. When I am ready the next day, warm them up to
> room temp and then deep fry them for 2/3 minutes before draining and placing
> under the broiler to complete with the fillin's

You fry them? Why?

From: Chris Neidecker (cneidecker at verizon.net)
Date: Sun, 15 May 2005 00:58:10 GMT
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sf wrote:
> You fry them? Why?

I think that's the way many pubs & restaurants do it. The few times I've made them at home, I just baked, scooped, filled and baked/broiled....but mine never taste as good as restaurant potato skins...