| 摘要 |
A method for making skin-on potato boats includes blanching whole potatoes to gelatinize the outer layer beneath the skin, cutting the potatoes in half to expose cut surfaces and in one embodiment abrading away the ungelatinized center portion of the potato halves. In a second embodiment, the center portions are manually removed with a scraping device. In either embodiment, the resulting hollowed-out potato halves may then be blanched, air cooled, parfried and frozen for later reconstitution. After parfrying, the potato boats have a solids content of about 35%-45%. Upon reconstitution the potato boats may be filled with condiments, such as cheese and the like, and served as so-called "potato skins. |
