Introduction: The shells of vegetable sources of nutrients are large and their use in the food industry decreases production costs and reduces environmental impact of these. Objectives: This study aimed to demonstrate the use of alternative shells of potato (Solanum tuberosum L), through the elaboration of brioche, and its sensory evaluation. Methodology: In the sensory evaluation were recruited 64 testers and applied sensory acceptance test using mixed 10-point scale, where zero equals ten to extremely dislike and extremely like, with the following attributes: appearance, aroma, flavor and overall impression, including purchase intent. Data analysis was applied Ward's method. Results: The tasters were grouped into three clusters according to the marks awarded, getting in cluster 1, 3.3% of the total, which gave notes below 3 for all attributes evaluated, so disliking the product, in cluster 2 were 15 , 0% of the total, were indifferent to the product tested, ie neither liked nor disliked and cluster 3 were 81.7%, they liked the product because it gave notes higher than 7.0 for all attributes. In general, it can be observed a good acceptance of brioche potato skin, yielding an overall average (7.4), which directly reflected the intention to purchase the product (7.3). Conclusion: potato peels can be used as ingredients in the preparation of cakes with a view to increasing the nutritional value and is well accepted by consumers.