To the serious potato enthusiast, potato skins and twice-baked potatoes are two heavyweight contenders. Unfortunately, serving both at your upcoming dinner party or perfectly planned game-day bash might be a bit over the top, even for fellow potato enthusiasts. But deciding between the two isn't exactly easy.
If there's anything more satisfying than the crunchy bite and smooth cheese pull of the perfect potato skin, it's the warm, creamy richness of a twice-baked potato. The only difference is re-stuffing and baking the potatoes again. Potato skins were made for munching without a lot of fuss, and twice-baked potatoes require a fork and a stable surface, but that doesn't mean they can't swap places with the right ingredients and a bit of creativity.
So, as you ponder this starchy conundrum, it's worth considering each dish's unique selling propositions and the options you have when choosing one over the other. Potato skins There are only two rules for perfect potato skins : simplicity and crunch. You can use russets, sweet potatoes, or any other baking potato with skin thick enough to hold up to oven-baking, scraping out most of the fluffy flesh, and topping.
Traditional enhancements include cheddar cheese, crisp bacon, and chives with sour cream or ranch for dipping. Just don't overload the potatoes with too many toppings, as this could make them soggy or difficult to eat. Variations are plentiful.
Experiment with different cheeses, like smoked Gouda or blue cheese. Add diff.
