A simulated baked potato skin product is formed by comminuting potato skins with suitable ingredients to form a pourable batter. The batter is poured between female and male mould portions which mould the batter into a shell shaped like the skin of a scooped-out half of a baked potato. The batter is then cooked and set into the moulded shape. A number of moulded shells can be formed at the same time by providing male and female trays, each carrying a plurality of mould portions. The female portion is shaped to impart to the outer surface of the product an appearance and texture which resembles that of a natural baked potato skin. It has a flattened base so that the base of the potato skin shell is flat to prevent it rolling on a serving dish. <IMAGE>
