Cookbook author Poppy O’Toole stops by Studio 1A to share her recipes for potato rösti and pizza-loaded potato skins with ...

It just makes sense, doesn’t it? The crispy shell of a potato skin, loaded with scooped-out potato flesh, tomato, cheese and pepperoni. Like a little potato pizza. Kids will love them ...

Certain vegetables, such as potatoes, carrots, and cucumbers, are best enjoyed with their skin intact to preserve their full ...

Indulge in loaded potato skins topped with crispy bacon and melty cheddar. A perfect appetizer or snack that’s always a crowd ...

The best part is you need just three ingredients. Olive oil and salt coat the outside of the potatoes to ensure "golden-brown and crisp" skin. Jo's method also calls for a smoky fish filling ...

TGI Fridays, the bankrupt casual dining chain, has only 85 restaurants left in the United States, according to its website.

From sauces to skin, the finer details of french fries are hotly debated. Here's why you should leave your spuds unpeeled ...

These green portions of the potato skin contain a bitter-tasting, poisonous alkaloid called solanine and should be thoroughly cut out of potatoes before consumption. Only plant certified disease ...

Save the skins for another purpose – they’re fantastic when fried, particularly if you leave a bit of the potato attached (see Tip). While the potatoes are cooking, bring a large saucepan of ...

But if you're feeding a larger crowd like Drummond, you might begin to dread the thought of filling however many potato skins you need. “When I’m making twice-baked potatoes for a crowd ...