How to convert baked potatoes into one of the best snacks in the world – recipe potato
SOme recipes, such as Gnocchi, which is stated here last week, requires only the delicate interior of baked potatoes, leaving leather behind them. A lot of people leave their insecurity skins as well, although the sky knows the reason: it’s easily the best thing. These modest residue is an opportunity to make one of the most commonly tolerant food known to humanity: loaded potatoes. I only love them with sea salt and a doll of mayonnaise or tense cream, but they are also great with any pieces and parts you should hand over, and converting scraps and residue into something completely delicious.
Potatoes loaded in the refrigerator
This recipe revolves around innovation and the maximum benefit from everything you have at home. I roast my loaded leather, instead of baking it, to save energy and speed cooking, which still achieves this perfect crunchy skin.
Do not hesitate to try flavors and textures. Some of my favorite groups include broccoli, bacon and blue cheese. Lunar sausage with cream and wise. And Tomatillo Salsa with black beans and the doll of milk. When I made these leather, I had some remaining eggplant curry, which is a jar of Granu Padano, milk, and the end of a jar of hot pepper jam and some mint leaves, and all came together beautifully.
By embracing the residue of the simple food and cabinets, this recipe shows the ease of serving a snack or a meal of ingredients that may be forgotten or thrown into the fertilizer.
Serving 2
Potato residueIdeally with a little meat that still leaves-aims to 1-2 leather per person
oilFor brush
Sea salt and Black pepper
Optional layer and packaging (according to taste; you will need between 1 and 3 tablespoons in the total potato skin)
Cooked or raw vegetables Steam vegetables, grilled vegetables, cherry tomatoes
Protein cooked or impulses – Backed pork, lentils, cooked beans drained
Cooked soup residue or meat – Hot pepper being Carney, Polonies, cooked cooked sausage, chicken tearing
20G cheeseSuch as cheddar, feta, or blue cheese, collapsed or grated
sauce – Salsa tomatoes, sill tomato
Fat element YAICHHE Cream, Chickpea
A few Fresh herb Parsley, mint, perennial garlic, spring onion
Spices to finish – Mayonnaise, mustard, hot sauce, sauce, lemon juice, pickled saline solution
Clean both sides of each skin gently residue with oil and spices with sea salt. Place the cut leather next to it on a five -minute oven tray, until you start to reinforce. Turn and grill the other side for another five minutes, until golden and familiar with, then serve with Mayo or tense cream, yogurt and pressure from lemon, or download with your own choice of layer.
To load leather, start with a spoon or two tablespoons of any wet ingredients such as cooked or raw vegetables, then with a tablespoon of cooked impulses, protein, remaining meat or soup such as hot pepper or polyprode. A 20 grams of collapsed or grated cheese for each skin, then return to the grill for five minutes, even hot and bubbles. End with a spoon of salsa, sauce, bisto, or with a tablespoon of creamy. Decorate with chopped herbs or spring onion and a spray of hot sauce, lemon juice or a saline solution for the pickle for the welcoming severity, then served hot.