Recipe: Delicious Re-skinned Potatoes

Re-skinned Potatoes. Put the re-skinned potatoes on to a pan lined with a piece of waxed paper. Place the potatoes with the ends of the skin facing down. Peel Potatoes; Wrap chicken skins around potatoes, comoletely covering their surface area.

Re-skinned Potatoes Put the re-skinned potatoes on to a pan lined with a piece of waxed paper. Place the potatoes with the ends of the skin facing down. Wash your potatoes and parboil until almost tender, then drain. You can cook Re-skinned Potatoes using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Re-skinned Potatoes

  1. You need 6 small of Potatoes.
  2. It's 6 of Chicken Breast Skins.
  3. Prepare dash of Salt.
  4. It's dash of Ground Black Pepper.
  5. It's dash of Garlic Salt.
  6. Prepare of Olive Oil, Extra Virgin.

Pick and bash the rosemary leaves. Drizzle with just a little touch of oil and roll in a teaspoon of sea salt, a little freshly ground black pepper and the rosemary. Drain potatoes and toss with onions. Heat butter medium heat in a heavy skillet; add potatoes and onions.

Re-skinned Potatoes instructions

  1. Preheat oven to 350.
  2. Peel Potatoes. Re-skinned Potatoes
  3. Wrap chicken skins around potatoes, comoletely covering their surface area.. Re-skinned Potatoes
  4. Add Salt, Pepper, and Garlic Salt..
  5. Top with Olive Oil as needed to protect the skin..
  6. Put the re-skinned potatoes on to a pan lined with a piece of waxed paper. Place the potatoes with the ends of the skin facing down..
  7. Cook in the oven 45 minutes or until the skin is golden brown and a fork easily passes through it..

Fry, bringing potatoes up from bottom of pan with a spatula occasionally for even cooking and browning. Drain & set in fridge to cool. Once cool, chop with the skin on. Combine potatoes, eggs, bacon, onion & celery. Beauregard variety of sweet potato The red-skinned Beauregard type is the most widely cultivated sweet potato in the United States.

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