Potato skins are a delicious, easy, healthy, and versatile way to serve up some hearty, tasty, and nutritious meaty goodness.
Potato skins have a reputation for being quite a bit sweeter than other meats, so I’ve been enjoying making them in a lot of my favorite sauces.
I have been experimenting with making potato skins with different ingredients and adding other vegetables.
I hope you enjoy this easy and delicious recipe for potato skins, too.
Recipe Notes *I prefer using white potatoes in this recipe.
If you want to use red or green potatoes, just add them to the pot.
I like to use potatoes from the bulk section, and if you don’t have that, just buy some from the farmer’s market.
Ingredients: 1 1/2 lbs boneless, skinless potatoes (about 8 medium) 1/4 cup shredded coconut (about 2 medium) 2 cloves garlic, minced 1 cup coconut milk 1/3 cup brown sugar 1/8 tsp salt 1 tsp freshly ground black pepper Directions: Heat the coconut milk in a medium pot over medium heat.
Add the garlic, coconut milk, brown sugar, salt, and pepper.
Bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 20-30 minutes.
Remove from heat and let cool completely.
To make the potato skins: In a large skillet, melt the butter over medium-high heat.
When melted, add the garlic and cook, stirring, for about 5 minutes, until the garlic is fragrant.
Remove the garlic from the pan and set aside.
In a medium bowl, combine the coconut oil, brown rice, salt and pepper and toss to coat.
Add coconut milk mixture to skillet and cook for about 2 minutes, or until it thickens.
Remove skillet from heat.
Using a large spoon, pour the potato mixture into the skillet.
Cook for about 3 minutes.
Add in the shredded coconut and cook another minute, or about 3-4 minutes.
Turn the heat down to low, add more coconut milk if needed, and cook until thickened. Serve hot.