Potato skins from Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse (page 176) by Klaus Fritsch and Mary Goodbody

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • heyksquared on May 21, 2026

    These take awhile, because you have to factor in time for baking the potatoes — but they are good. To make ahead, I baked and scooped out the insides the day before, and then popped them in the fridge. After they were done the second bake, I put a tablespoon of cheese, and baked for about 5 minutes until melted.

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