You've certainly heard that one person's trash is another's treasure, and that absolutely applies to the kitchen, where scraps can be the best part of a meal.
Case in point: potato skins. If you're making mashed potatoes or something similar that doesn't require you to use the earthy outer covering of the starchy roots, consider saving them (along with a bit of inner flesh) for an exciting and budget-friendly appetizer or meal!
It's not just your favorite sandwich anymore; it can be your favorite snack too. With tender, savory pastrami or corned beef, flavorful sauerkraut, gooey, melty Swiss cheese and a sweet, spicy sauce to bring it all home, you might find yourself getting hooked on these.
You had me at pesto cream. But in case you need any further convincing, you can crack an egg on these once they are done cooking (or to revamp any leftovers) and bake until the whites are set just to make it that much more dippable and delightful.
The hearty ground beef, sweet caramelized onions, crispy bacon and crumbled blue cheese make for the perfect bite. You can also totally apply these principles to another type of burger combo like beef, cheddar cheese, pickles and mushrooms or even something a little less conventional like ground turkey, smoked provolone cheese, pesto and cherry peppers.
Deep-fried potatoes with creamy, mustardy crab salad piled high on top? I sure can't resist!
If you're a garlic fiend who loves cheesy mashed potatoes but also craves a bit of crunch here and there, these crunchy, aromatic skins are for you.
Those in the know will recognize that the "z" in "cheeze" is the stamp of a vegan recipe, although cheddar fiends can use their favorite dairy-packed recipe, of course. Either way it's super melty, crunchy and delicious.