Monday nights are generally lazy nights in our household. It’s the start of the week, and we’ve just come home, too tired to do anything lavish in the kitchen. This is usually the night where we have just enough energy to heat a leftover from the fridge or defrost a small portion of something cooked as part of a larger batch, perhaps a spaghetti sauce or a stew and then quickly think of what else can be whipped up to go on a plate with it. Since we’ve decided on mashed potatoes, and I have to peel those potatoes anyway, I’m also going to prepare our favourite, feel good frugal snack: baked potato skins.
We’re never not in the mood for baked potato skins! And why do we love potato skins so much? Well, here are just a few reasons:
- It’s the ultimate scrumptious snack – yum! Once the skins are out of the oven, they never last long!
- There’s no wasting of food in this frugal kitchen. Yes, the potato skins are good for your compost heap but they’re much better served crisp on your plate.
- Potato skins are just as nutritious as the potato flesh, and rich in vitamins B and C, Potassium, Magnesium, protein as well as fibre.
How to prepare potato skins:
Make sure you wash the potatoes thoroughly before peeling; scrub them if you must. Discard any spuds you come across and never use any potatoes or potato skins that are greenish. Green colour in potatoes indicates the presence of solanine which is toxic to humans as well as pets.
You can either fry or bake the potato skins. We prefer to bake them in the oven because they just taste so much better that way for us. There is also no oil spluttering on the stove and it is a much healthier option too.
Layer the potato skins onto a baking tray. You may want to line the tray with baking paper first. Drizzle a bit of olive oil over the potato skins and sprinkle with salt and pepper. Bake in a pre-heated oven at 180 C° for about 20 minutes.
Serve plain or garnish with chopped chives or fresh chillies and enjoy!
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