BACON AND POTATO SKINS
The next time you decide to whip up a batch of Mashed Potatoes, after thoroughly washing the potatoes instead of discarding the skin from the potatoes, set aside the skin.
To make this alternative breakfast, quick lunch or dinner dish, when peeling the potato skin, cut it in such a manner that there is a layer of potato flesh on the skin.
You will also need a package of brand name bacon, for example, Maple Leaf or Schneiders, salt, black pepper, Mr. Goudas Trinidad Style or Tiranga Hot Sauce and Mr. Goudas Extra Virgin Olive Oil.
Remove as many slices of bacon as you wish and cut then into 2 or 3 pieces.
Wash your potato skins to remove all the soil.
Remember, dirt or soil does not taste really good when fried!
Did I make you laugh?
Place a large frying pan on stove at medium level.
Pour half a cup Olive Oil and heat up.
Layer the potato skin and bacon in the oil and fry (sauté) until everything fried to your satisfaction.
Stir occasionally for even browning and cooking.
Make sure that the bacon is not overcooked and dried out.
When complete, discard the oil and transfer your Bacon and Potato Skins to a serving platter as per photo.
Presentation is always important.
Now you are ready to enjoy your creation.
You may have this at 3:00 a.m., 3:00 p.m., before Church or after Church.
This dish has no time restraints.
On the other hand, it is ideal for those who are not watching their weight or cholesterol levels.
It is a delicious exercise in over indulgence.
To offset the above, I suggest that you reduce your guilt pangs with a side serving of a Cucumber and Tomato Salad.
As a child, I recall my mother incorporating potato skins at meal times as a very main dish because that was what was available to us during the war time because my mother sneaked into the garbage containers outside of the Germans camps and stole the potato skins since that was all that was there.
Should you read my biography, you will note that I was born during the turbulent years of World War II.
My mother, God rest her soul, was very creative in the kitchen using whatever food necessary to feed our family.
Consequently, I became an expert at eating potato skins, chicken necks and have such wonderful memories of her lovingly creating the best Rice Pudding in the world that I now produce a line of Rice Pudding, referred to as "love in a can", in the following flavours – Original, with Pineapples, with Raisins and with Peaches.
In fact, as a child I never knew what a whole potato looked like and thought the skin was all there was to a potato.
Similarly, back then I also believed that Chickens only had necks.
Read my books and have a good laugh.
How do you like this recipe so far?
Since they do not sell potato skins by the pound or frozen, obviously you have to peel your own potatoes.
Therefore, when you are making your regular French fries, freeze the skins for further use at the times listed above, i.e., 3 a.m. or after Church.
Spyros Peter Goudas
Σπύρος Πήτερ Γούδας
Please Note: Potatoes are used in thousands of recipes all over the world, however, in this website, we have mentioned the ingredient Potatoes in the following recipes