Twice-Baked Potatoes And Potato Skins Aren't The Same

Potatoes are undeniably one of the most versatile foods in the world, playing a starring role in everyday meals and upscale haute cuisine alike. Among the countless masterpieces one can whip up with the iconic tuber, twice-baked potatoes and potato skins are two standout favorites. While both call for the same humble ingredient as the base, they differ significantly in how they're prepared and served. Twice-baked potatoes are substantial fare, while potato skins are designed to be a snack or appetizer.

Twice-baked potatoes are the ultimate comfort food, boasting a creamy, flavorful interior and a robust, slightly charred exterior. These double-cooked taters are rich enough to be enjoyed as either a satisfying side or elegant entrée and can be paired with cuts of meat, seafood, and other veggies. Potato skins, on the other hand, focus on the bowl-shaped shell. Their savory palate makes potato skins a perfect handheld that can be dipped, dunked, and drizzled. Both dishes are endlessly customizable and offer wholesome nutrients in every bite.

The key to a great, simple twice-baked potato recipe lies in the balance of a soft, starchy, melt-in-your-mouth filling juxtaposed with a thick skin that holds up well to baking. After baking your potatoes until they're nice and tender, slice them in half lengthwise and carefully remove the insides with a spoon, making sure not to break the barrier. The temporarily hollowed-out potato is then mashed with fatty elements such as butter, sour cream, and melty cheese.

Once the elements are blended into a soft, creamy, subtly chunky mixture, the filling is spooned back into the potato shells and baked a second time. This second round in the oven is where the magic happens, as the exterior becomes slightly crisp while the stuffing remains warm and fluffy. Last but not least, feel free to get creative with toppings you love, including bacon bits, chives, roasted vegetables, herbs, spices, and other things you should be putting on your baked potato but aren't, like chili, pesto, or even macaroni and cheese.

Potato skins take a minimalistic approach to the prized root vegetable. After scooping out most of the potato flesh (which can be reserved for any of our best mashed potato recipes), brush the outer layer of the skins with oil or butter and bake until golden. The goal is to achieve a sturdy shell that can support a variety of toppings without becoming soggy. Once crispy, you can fill the hulls with shredded cheese, crumbled bacon, chicken, ground beef, turkey, or pork, sliced scallions or jalapeños, a generous dollop of sour cream, or hot sauce — whatever your heart desires.

Potato skins, with their crunchy texture and bold flavors, are a surefire crowd-pleaser at any gathering, whether you're hosting a game day party or a casual movie night. But the real reason you should be saving your potato skins to eat — aside from their delectable taste — is because they're a nutritional powerhouse packed with fiber, protein, vitamins, and antioxidants.