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Cooking with potato skins: our favorite recipes - 3 recipes

If you like this, you'll definitely like: super bowl

Chef Tips and Tricks

Chocolaty Pear Loaf

Ingredients

  • 150g / 3/4 cup sugar
  • 150g / 2/3 cup softened butter
  • 3 eggs
  • 1 tsp fresh yeast
  • 180g / 1 1/2 cups flour
  • 190g / 1 1/2 cups chocolate, melted
  • 4 pears

Method

  1. Combine sugar,  butter and eggs in bowl. Mix well.
  2. Add fresh yeast and flour and mix through. 
  3.  Pour in melted chocolate and fold into mixture.
  4. Peel 4 pears (or as many comfortably fit in your baking pan)
  5. Pour chocolate mixture into lined or greased baking loaf pan.
  6. Evenly space the pears in the pan, sitting upright.
  7. Bake at 350°F / 180°C for 35 minutes.
  8.  Drizzle with more melted chocolate, and serve.
  9. Enjoy! 

 

Psssst... check out all our chocolate covered recipes, here!

Top rated Potato skins recipes

By

Cut the potato not quite in half lengthwise

  • 8 Potatoes
  • 1 lb raw ground meat (half beef, half pork)
  • 2 shallots
  • 3 garlic
  • parsley
  • 1 egg
  • 2 slices of bread
  • milk
  • pepper, salt
4.6/5 (25 Votes)

BEER not only PAIRS well with food, it enhances it. So don't GUZZLE the entire 6-pack just yet. Here are our top tips for cooking with beer.

3 729 shares

By

Preheat oven to 425F. Scrub potatoes, pat dry

  • 4 large russet potatoes
  • 2 tsp olive oil
  • 1 clove garlic, minced
  • 1 cup chunky mild salsa, drained
  • 2 oz cheddar cheese, shredded
  • 1/4 cup chopped green onions
4/5 (7 Votes)

By

Crunchy finger foods and sauces are perfect for parties or snacks. These foods were made for dipping—and that's just what we'll do!

169 shares

By

In a large cook pot add all ingredients except flour and eggs

  • 2 lbs. Hamburger
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Oregano
  • Basil
  • 2.5 lbs. Potatoes Diced (skins on or off, your preference)
  • 16 Cups Water
  • 6 TBSP Beef Base
  • 1 Small Chopped Onion
  • 2 Cups Flour
  • 5 Eggs
3.2/5 (48 Votes)

Any burning questions? Our chefs answer!

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