I am an international consumer of potato skins. Every time I see them on the menu I order them. I have made them myself but the results were not great and TGIF frozen ones with sour cream is good enough but not great.
After much reflection, I have decided the key criteria for a good potato skin is the amount of cheese. Most potato skins are ruined by too much cheese and not getting the right ratio of bacon and chives to cheese. The best skins should be heavy on the latter and use the cheese as a binding agent instead of the main attraction.
Some of the best skins I had were at Don Cherry’s in Canada and Beefeaters in England.
Thus, the Beefeater model (no longer on the menu I see) used to do them this way.
They would serve dark and crispy wedges where you’d dip the wedges into cheese and then lightly or heavily load up the skin with just the right balance of bacon and chives for every bite.
Beautiful. Kind of like the below but the skin would be fully browned with no white. I think we all need to promote this as the ideal skin and maybe find a good recipe that gets us there.
After much reflection, I have decided the key criteria for a good potato skin is the amount of cheese. Most potato skins are ruined by too much cheese and not getting the right ratio of bacon and chives to cheese. The best skins should be heavy on the latter and use the cheese as a binding agent instead of the main attraction.
Some of the best skins I had were at Don Cherry’s in Canada and Beefeaters in England.
Thus, the Beefeater model (no longer on the menu I see) used to do them this way.
They would serve dark and crispy wedges where you’d dip the wedges into cheese and then lightly or heavily load up the skin with just the right balance of bacon and chives for every bite.
Beautiful. Kind of like the below but the skin would be fully browned with no white. I think we all need to promote this as the ideal skin and maybe find a good recipe that gets us there.
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