Baked Potato Skins

Mar 28, 2023

By Esther Boateng

This is probably one of the tastiest ways to enjoy baked potatoes; they’re cheap and cheerful, relatively healthy, depending on your choice of filling, and easy to execute. All you need is a few spuds, some tasty filings, a hot oven, and you’re good to go.

Prefer foods with a creamy consistency? Try these filings: cottage cheese, mashed avocado, hummus, or smoked mackerel with cottage cheese. Mix and match your filings and customize them with a variety of seasonings, such as Wild Ramp, Turmeric, Pluck Organ-Based Seasoning, or Threefold Blend Savory or Slightly Sweet, for a super seasoned spud, or even a dash of Pepper Salt for a little spice. Glaze your entire potato with a generous scoop of ghee for utterly buttery potatoes or use duck fat if you like your skins crispy. If you have bacon fat on hand, you can use that too; it adds a wonderful smoky salty flavor to your skins.

Baked Potato Skins

Rated 4.0 stars by 1 users

Image of Baked Potato Skins

Ingredients

1-2 medium size potatoes per person
2+ Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
2 Tbsp. Dr. Cowan’s Garden Pluck Organ-Based Seasoning
Salt to taste (optional)
1 tsp. Dr. Cowan’s Garden Threefold Blend Powder (Savory or Slightly Sweet), optional
½ tsp. Dr. Cowan’s Garden Pepper Salt, or to taste (optional)

Mackerel Filling Ingredients

2-3 mackerel fillets
1 cup cottage cheese
1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
1/4 tsp. Dr. Cowan’s Garden Sea-Vegetables Powder
Fish roe (optional)
1 red onion, chopped (optional)

View Cart (0) Checkout

Directions

Instructions for Mackerel Filling

If necessary, drain the oil/water from the fillets.
Place the fillets in a small bowl and mash with the back of a fork.
Add cottage cheese, Wild Ramp and Sea-Vegetables Powders, and mix until well combined.
Garnish with fish roe and/or chopped red onions.

Instructions

Preheat oven to 400 degrees F.
Thoroughly scrub the potatoes. Slice each potato in half longways, add to a pot of water, and steam/boil until potatoes are soft enough to poke with a fork. Remove from the pot and set aside to cool slightly.
While the potatoes are cooling, add the A2/As Ghee, Pluck All Purpose Organ-Based Seasoning, and salt to a saucepan. Heat and stir until the ghee starts to melt. Remove from the heat.
Scoop out a third of the potato from the middle of each potato skin, roughly a tablespoon from each potato.
Brush each potato with the ghee mixture.
Arrange potatoes skin side down on a baking tray. If there’s any ghee mixture left over, drizzle it over each potato.
Sprinkle Threefold Savory or Threefold Sweet Powder, and Pepper Salt or salt (optional) on the inside of each skin and bake in the oven for 30 minutes or until golden brown.
Remove from the oven and top with a filling of your choice.
Serve warm.

Recipe Note

If you don’t have a cooking brush, dip each potato in the ghee mixture until well-covered.

Leave a comment

Back to Recipes