Oven Baked Friespotato Skins Recipes

Steps:

• Heat oven to 375*.
• Brush potato shells with melted butter. Season all to taste.
• Bake for 15 to 20 minutes until crisp but not dry and hard. Remove.
• Sprinkle with cheese, bacon and onion. Place back in oven until cheese is melted.
• Serve with sour cream or Ranch dressing.

Steps:

• leaving potato skin on, wash and scrub thoroughly.
• cut each potato into 8-9 wedges.
• melt margarine.
• using a basting brush, put a thin coat of margarine on a cookie sheet (to avoid sticking).
• place wedges on cookie sheet.
• baste with some of the margarine.
• baste a few times while cooking.
• bake at 400f for approximately 40 minutes till golden brown and crisp on the outside.
• remove pan from oven.
• evenly spread cheddar cheese over potatoes.
• sprinkle green peppers over cheese.
• place back in oven until cheese is melted, about 5 minutes.
• remove from oven and place on platter.
• top with olives, onions, and bacon.
• serve with salsa and sour cream.
• MMM-MMM Good!

Steps:

• Preheat the oven to 450 degrees F.
• Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
• Transfer potatoes to a serving dish and serve immediately.

Steps:

• Heat oven to 550 degrees (or as high as your oven goes).
• Halve each potato, then cut each half in 5 slices lengthwise. Place on a baking sheet and drizzle the olive oil over them, work the potatoes around in the oil until evenly coated.
• Season with the rosemary, salt, pepper and red pepper. (I recommend LOTS of salt and I'm not big on super salty foods.) Throw the garlic cloves on the sheet with the potatoes.
• Roast 25 minutes. Make sure to turn them all once at the halfway point or they will end up sticking to the baking sheet.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.
• Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

Steps:

• 1. OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries! MAKING OVEN FRIES: Spray a foil-lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don't grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)
• 2. Soak the cut potatoes in ice water for at least 30 minutes. Don't skip this step as it makes them crisp.
• 3. Blot cut potatoes on a clean tea towel to remove moisture.
• 4. Combine all dry ingredients in a plastic bag.
• 5. Add potatoes tossing and kneading lightly to coat.
• 6. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.
• 7. Arrange potatoes in a single layer on the baking sheet.
• 8. Bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel-lined bowl that get done early so they don't get overdone. I also like to use parchment paper for easy cleanup! Enjoy!
• 9. Here is how they look!
• 10. MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!
• 11. Cook's Tip: Don't throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!
• 12. Update! Newest Version: When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the Parmesan cheese because it scorches). As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the Parmesan cheese. Voila! You have delicious "roasted" potatoes with your meal. Great with bacon and eggs, too!