For the best potato skins, try frying them instead of baking—and take another stab at how they're cut.
. Russets are the most common type in the United States, but that doesn't mean they're automatically the best for potato skins.
The standard treatment of potato skins tries to alleviate these problems with toppings like melted cheese and bacon bits. That all helps, but I don't think it does enough to save potato skins from themselves. This story didn't start with potato skins. It started with a dish of potato"husks," served at a Brooklyn restaurant called. A few of my colleagues had fallen in love with them and were eager for a Serious Eats version of the recipe.
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