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

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From: Frederick Pileggi 
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 

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From: kilikini 
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.

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From: The Joneses 
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

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From: kilikini 
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.

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From: Frederick Pileggi 
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_

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From: sf 
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?

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From: Chris Neidecker 
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... 


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