Potato Skins preparation question

Frederick Pileggi said:

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

Frederick Pileggi said:

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 said:

Frederick Pileggi said:

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" <[email hidden]> wrote in message
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Quoted message said:

Frederick Pileggi said:

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 said:

kilikini said:

Frederick Pileggi said:

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" <[email hidden]> wrote in message
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Quoted message said:

Frederick Pileggi said:

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...