Making potato skins for some good comfort food. I was wondering though
if I could do all the prepping(bake, scoop and quarter) one day and just put
in the frig til the next day. When I am ready the next day, warm them up to
room temp and then deep fry them for 2/3 minutes before draining and placing
under the broiler to complete with the fillin's
_Fred

Frederick Pileggi wrote:
> Making potato skins for some good comfort food. I was wondering
> though if I could do all the prepping(bake, scoop and quarter) one
> day and just put in the frig til the next day. When I am ready the
> next day, warm them up to room temp and then deep fry them for 2/3
> minutes before draining and placing under the broiler to complete
> with the fillin's _Fred

I worked at a restaurant/bar for a year and we always baked our potatoes the
day before for our skins. Didn't harm them a bit.

kili

On Sat, 14 May 2005 14:50:19 GMT, Frederick Pileggi wrote:

> Making potato skins for some good comfort food. I was wondering though
> if I could do all the prepping(bake, scoop and quarter) one day and just put
> in the frig til the next day. When I am ready the next day, warm them up to
> room temp and then deep fry them for 2/3 minutes before draining and placing
> under the broiler to complete with the fillin's
> _Fred
>
You fry them? Why?

kilikini wrote:

> Frederick Pileggi wrote:
> > Making potato skins for some good comfort food. I was wondering
> > though if I could do all the prepping(bake, scoop and quarter) one
> > day and just put in the frig til the next day. When I am ready the
> > next day, warm them up to room temp and then deep fry them for 2/3
> > minutes before draining and placing under the broiler to complete
> > with the fillin's _Fred
>
> I worked at a restaurant/bar for a year and we always baked our potatoes the
> day before for our skins. Didn't harm them a bit.
>
> kili

Be sure to refrigerate baked or boiled pots tho. Several years ago, had a very
serious food poisoning outbreak at the only Greek restaurant in town. One of the
assistants left the boiled potatoes used for dip out all night. Two died,
several maimed for months, lots of people very very ill. Restaurant sued to
pieces and declared bankruptcy. I believe it was not a cooked dip, but every
time I think of potatoes preprepped...
Edrena

"kilikini" > wrote in message
. ..
> Frederick Pileggi wrote:
>> Making potato skins for some good comfort food. I was wondering
>> though if I could do all the prepping(bake, scoop and quarter) one
>> day and just put in the frig til the next day. When I am ready the
>> next day, warm them up to room temp and then deep fry them for 2/3
>> minutes before draining and placing under the broiler to complete
>> with the fillin's _Fred
>
> I worked at a restaurant/bar for a year and we always baked our potatoes
> the
> day before for our skins. Didn't harm them a bit.
>
> kili
>
>

Thanks everyone! I'll do the prep work tonight during the Richmond race.
Will be sure to put them in the frig! As for why to fry them "sf".. just
trying out a new TFal fryer!
Again thanks folks_
Fred_

The Joneses wrote:
> kilikini wrote:
>
>> Frederick Pileggi wrote:
>>> Making potato skins for some good comfort food. I was wondering
>>> though if I could do all the prepping(bake, scoop and quarter) one
>>> day and just put in the frig til the next day. When I am ready the
>>> next day, warm them up to room temp and then deep fry them for 2/3
>>> minutes before draining and placing under the broiler to complete
>>> with the fillin's _Fred
>>
>> I worked at a restaurant/bar for a year and we always baked our
>> potatoes the day before for our skins. Didn't harm them a bit.
>>
>> kili
>
> Be sure to refrigerate baked or boiled pots tho. Several years ago,
> had a very serious food poisoning outbreak at the only Greek
> restaurant in town. One of the assistants left the boiled potatoes
> used for dip out all night. Two died, several maimed for months, lots
> of people very very ill. Restaurant sued to pieces and declared
> bankruptcy. I believe it was not a cooked dip, but every time I
> think of potatoes preprepped...
> Edrena

Well of COURSE you refrigerate the potatoes! I thought that was
understood............. Sorry.

kili

"sf" > wrote in message
...
> On Sat, 14 May 2005 14:50:19 GMT, Frederick Pileggi wrote:
>
>>
> You fry them? Why?

I think that's the way many pubs & restaurants do it. The few times
I've made them at home, I just baked, scooped, filled and
baked/broiled....but mine never taste as good as restaurant potato
skins...