New Foods
Twice Baked Vs Potato Skins: Are They The Same Thing?
A potato, properly prepared, is a treat unmatched by any other starch. The highly versatile tuber can be cooked in almost infinite ways. However, the baked potato holds a special place in the realm of potato dishes. Even within this category there are several variations. This is where twice baked potatoes and potato skins come in. Though both preparation methods call for double cooking potatoes, they are not one and the same. The main difference between the two styles of spuds can be found in the filling.
Twice baked potatoes are, as you may have guessed, potatoes that are baked twice. Between the first and second bake, the fluffy, cooked potato flesh is scooped out and mashed into a creamy, cheesy filling before being spooned back into the potato skins. Finally, each spud is topped with a variety of ingredients to elevate an otherwise simple baked potato, such as bacon or chopped green onions, and baked again.
Like twice baked potatoes, potato skins also involve scooping the flesh out after the first bake. However, it isn't ever added back. Instead, the crispy potato skins remain hollow. The final dish is topped with cheese and filled with other ingredients, such as chopped bacon, sour cream, and chives. In practice, however, the topping possibilities are endless.
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Twice As Good When Twice BakedTwice baked potatoes on a wooden plank - Lauripatterson/Getty Images
So, what's the scoop on twice baked potatoes? The two-in-one tuber (half baked, half mashed) is no doubt a delicious treat. Unlike potato skins, however, twice baked potatoes are typically served as a part of an entrée, rather than as an appetizer. Popular since at least the 1980s, they're a dinnertime staple -- and for good reason. Twice baked potatoes are filling, crispy, and deliciously fluffy. So, how does one go about making a twice baked potato?
First, you'll want to choose the right potato. Russet potatoes work best for both twice baked and potato skins, as they're large with thick, sturdy skins and a starchy interior. To prep your potatoes, rinse off the spuds and dry them with a cloth or paper towel. Then, poke holes in the sides of each potato with a fork, rub olive oil (or any cooking oil) on the skin, add salt, and bake in the oven until fork tender. Once your potatoes are done baking, you'll want to open them and scoop out the flesh. Then, mix the scooped out potato with your choice of ingredients to make a mash. Popular choices include sour cream, milk, butter, and cheese. Once the mash is made, you'll add it back into the skin and bake again. You can top your twice baked potato with bacon, cheese, or anything you'd like (even fried potato peels, which are also tasty on potato soup, if you're into that sort of thing).
Load Up Those Potato SkinsTray of loaded potato skins - Lauripatterson/Getty Images
Now, let's put some skin in the game or, rather, on the plate. Unlike twice baked potatoes, potato skins remain hollow after all the starchy flesh is scooped out. But what they lack in filling, they make up for in flavor. The crispy appetizers were (supposedly) invented by TGI Friday's. However, two other restaurants -- R.J. Grunts in Chicago and The Prime Rib in Washington, D.C. -- also claim credit for inventing potato skins. Whoever invented the dish, potato skins probably appeared on menus in the 1960s, and really took off in popularity in the 1980s when they became standard pub fare.
The preparation of potato skins is similar to twice baked potatoes. Both dishes are prepped, baked, and scooped out in the same way. But here's where things change. Potato skins don't have the filling put back in as with twice baked potatoes. You also don't have to bake them again. Some cooks choose to fry their potato skins, giving them an extra crunchy texture. The potato skins are filled with toppings such as cheese, sour cream, bacon, and green onions. However, you can customize them to your liking. Pulled pork stuffed potato skins, for example, are an unconventional but delicious option, while broccoli and cheese adds a veggie into the mix. And hey, Martha Stewart likes to top baked potatoes with caviar, so why not add some to your skins? Really, the world is your oyster or, rather, your potato skin.
Read the original article on Chowhound.
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Potato Skins Vs. Twice-Baked: What's The Difference?
To the serious potato enthusiast, potato skins and twice-baked potatoes are two heavyweight contenders. Unfortunately, serving both at your upcoming dinner party or perfectly planned game-day bash might be a bit over the top, even for fellow potato enthusiasts. But deciding between the two isn't exactly easy. If there's anything more satisfying than the crunchy bite and smooth cheese pull of the perfect potato skin, it's the warm, creamy richness of a twice-baked potato. The only difference is re-stuffing and baking the potatoes again.
Potato skins were made for munching without a lot of fuss, and twice-baked potatoes require a fork and a stable surface, but that doesn't mean they can't swap places with the right ingredients and a bit of creativity. So, as you ponder this starchy conundrum, it's worth considering each dish's unique selling propositions and the options you have when choosing one over the other.
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Potato SkinsPotato skins with sour cream - Lauripatterson/Getty Images
There are only two rules for perfect potato skins: simplicity and crunch. You can use russets, sweet potatoes, or any other baking potato with skin thick enough to hold up to oven-baking, scraping out most of the fluffy flesh, and topping. Traditional enhancements include cheddar cheese, crisp bacon, and chives with sour cream or ranch for dipping. Just don't overload the potatoes with too many toppings, as this could make them soggy or difficult to eat.
Variations are plentiful. Experiment with different cheeses, like smoked Gouda or blue cheese. Add different cured meats, or try either cubed steak or chicken. Serve the skins up with spreads and dips to complement the topping flavors. Sour cream and ranch are popular, but so are salsa and pico de gallo.
Potato skins are always a hit on game day or at casual get-togethers. They're easy to eat while standing, making them perfect for gatherings where people may be milling around. But that doesn't mean you can't eat them at the table. Serve them with a fruit-and-veggie tray for a light, shareable meal, or fancy them up with Brie, prosciutto, and fried leeks to create a delightful appetizer worthy of your dinner party.
Twice-Baked Potatoestwice-baked potatoes on a rustic cutting board - Lauripatterson/Getty Images
Twice-baked potatoes take a similar journey as potato skins. Only when you scrape out the potato's insides, scoop them into a mixing bowl, dress them as desired, and scoop them back into the empty skin do you finally bake them a second time. Traditional mix-ins are similar to those used on loaded baked potatoes or potato skins: sour cream, butter, and cheddar cheese help lend the dish a creamy, cheesy texture, while flavor elements like chives and bacon add interest and bite.
But you can riff on the ingredients here, too. Mascarpone adds an extra burst of creaminess, while succulent, sautéd mushrooms bring the umami. A touch of horseradish can really make these potatoes pop next to a delicious Wagyu steak or chargrilled chicken at the dinner table. But if you mix barbecue-soaked beef with traditional potato toppers and serve it on a sturdy plate, it works just as well for game day as it does for a rehearsal dinner. Twice-baked potatoes are just as versatile as potato skins, so the best option depends largely on whether you're craving something crispy or creamy.
Read the original article on The Daily Meal.
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From Potato Skins To Kopi Cups: Innovative Students Tackle Food And Packaging Waste In Singapore
You could be getting your kopi or teh in a takeaway cup made from food waste such as spent coffee grounds and potato skins soon.
A prototype of the eco-friendly cup made from organic food waste material has been developed by Revital, a group led by mechanical engineering student Daniel Foo and his team from Nanyang Technological University and the National University of Singapore (NUS).
The cup is produced without chemicals and is food-safe as it features an organic coating derived from renewable sources, with water-resistant and thermal insulating walls.
It is Revital's bid for the second edition of the DBS Foundation X NEA Hungry for Change Challenge, which has been expanded to encourage youth groups to innovate solutions that can reduce both food and packaging waste in Singapore.
"Our Revital cup successfully created a second life with food waste, turning it into a valuable resource for an innovative packaging solution," says the 23-year-old.
Revital is one of the five winners in this year's challenge, which also engaged corporate partners Koufu, McDonald's and The Social Kitchen to work with the winning teams to pilot their solutions over six months.
For the upcoming pilot test, Revital has partnered with Koufu, specifically the food court's Fusionopolis outlet. Mr Foo and his team estimate their invention will replace 100 paper cups used daily. With its organic material, the cup can be deposited directly into dedicated collection bins even without cleaning it.
Mr Foo explains that the cup is only one aspect of their solution: "Our concept will help companies achieve a true circular economy. The cup is produced from food waste ingredients generated by food production and the collection of the used cups will be regenerated as something of value such as fertilisers or insect feed."
Ms Chua Sher Lin, chief financial officer of Koufu, says their company is looking forward to seeing how Revital's solution will benefit their customers and operations.
"The DBS Foundation X NEA Hungry for Change Challenge provides companies like Koufu the opportunity to tap on the creativity of our youths and be exposed to fresh ideas to help reduce waste and promote resource circularity," she adds.
Mr Foo says his team hopes to work with more corporate partners to scale up their solution as they are confident of its commercial viability.
The other winning teams this year include Noshinom, which blends freeze-dried fruits and vegetables that would otherwise be wasted into takeaway smoothies; Eco3DP, which upcycles plastic food packaging by converting them into materials for 3D printing; and Good Loop, a startup that converts food waste into fertiliser to grow vegetables for lower-income families.
Turning plastic waste into vases and toysFor Eco3DP, their solution was borne out of a team member's hobby.
Mr Johannes Sunarko, an ex-researcher at Singapore University of Technology and Design, had a knack for playing with his 3D printer. When the 27-year-old realised the amount of plastic waste packaging that was readily available, he began to explore the idea of repurposing it as material for 3D printing. It also sparked a discussion with his friend and Eco3DP team member Abel Teo.
They joined hands with two other like-minded friends to enter the Hungry for Change Challenge.
Eco3DP's pilot involves taking The Social Kitchen's used bento boxes and cutlery to convert them into materials for 3D printing. The waste is turned into practical household items such as tube squeezers, clothes hangers and vases.
The group's solution can be likened to a vending machine that will collect used bento boxes and allow customers to select a product design to churn out from the plastic waste, which acts as the ink or filament for the 3D printer.
"We are trying to derive a small to medium-sized solution by bringing 3D printing into the mix," notes Mr Teo, 28.
"In the long term, we hope that the initial pilot project with The Social Kitchen will be successful so that we can scale it up to include more used bento and cutlery from food and beverage outlets across Singapore. That will help in our national recycling efforts."
From cheeseburger to fertiliserTo sustain Singapore's future, reducing waste and maximising resource efficiency are important, says Mr Koh Joon Hong, director of the Sustainability Division, Resource and Sustainability Group at the National Environment Agency (NEA).
"Promoting circularity – by reusing and recycling materials to close the resource loop – is key to achieving sustainability," he explains.
"The projects developed by these youths, in partnership with industry players, showcase the different pathways to creating products of value from materials that would otherwise be discarded. These are great examples of innovations that contribute to progressing towards a more circular economy."
This is evident in the Good Loop team, which will develop a solution that delivers vegetables to low-income households. What makes it unique is that the vegetables are grown using fertilisers that are converted from McDonald's food waste.
It was during the Covid-19 pandemic lockdown when Mr Isaac Khor, a 26-year-old NUS undergraduate studying environmental studies, and his father, Mr Khor Tuck Kuan, discovered how the black soldier fly can help compost waste and turn them into fertilisers for vegetables and plants. They have since converted it into a startup and developed their idea further to become a closed-loop solution.
The older Mr Khor, who has experience in sustainability engagement and education, says their future goal is to train and engage more young advocates in schools to encourage their peers to reduce food waste and recycle it in a circular economy.
Mr Isaac says: "Don't think that what you do is too small to save the environment as every small action can lead to a big change."
With such innovative solutions, NEA says that youths play an important role in shaping the future environment of Singapore.
"Under our Youth for Environmental Sustainability (YES) movement, NEA trains and provides practical platforms for youths to make meaningful contributions to our sustainability journey. The Hungry for Change Challenge is one such platform where we partner youths with both a passion for the environment as well as entrepreneurial spirit with corporate partners to bring innovative ideas from dreams to reality," says Ms Gloria Tan, director, 3P Network Division, Public Engagement Group, NEA.
This sentiment is echoed by Ms Monica Datta, lead of Fostering Inclusion at DBS Foundation: "We see so much creativity out there, so many ideas that can potentially have a meaningful impact on society. Sometimes, all that is needed is extra encouragement and support – be it through funding, mentorship, or opportunities – to bring these ideas to life, so they can go on to fulfil their potential.
"This was the genesis for the DBS Foundation X NEA Hungry for Change Challenge when we first started it in 2022, and we do hope it has inspired and empowered more youth to progress on their impact journeys."
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