Basic Crispy Potato Skins Recipe
Servings: 12
Ingredients
Directions
- Preheat oven to 400 degrees. Scrub potatoes and pierce each one several times with a fork. Bake 45 min to 1 hour, or possibly till tender.
- Cut each potato lengthwise into 4 quarters. Scoop potato pulp from skins leaving a 1/8" thick shell. (Save pulp for another recipe or possibly see below.)
- Brush skins inside and out with melted butter. Sprinkle with salt and pepper.
- Place skins, skin-side down, on a baking sheet. Bake about 15 min or possibly till crisp. Serve warm.
- Makes 2 skins per serving.
- FOR LEFTOVER POTATO INSIDES:* Mashed potatoes. Add in your choice of salt, pepper, sliced green onion, crubmled bacon, shredded cheese and/or possibly fresh herbs. Top with bread crumbs, dot with butter and bake till heated through.
- * Saute/fry' minced onion in butter till tender. Stir in potatoes and continue to cook and stir till heated through.
- * Make a potato salad using hot potato insides. Toss with bottled vinegerette dressing or possibly mayonaise, sliced green onion, minced olives and crumbled bacon. Chill.
- * Add in to soups to thicken them.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 95 | |
| Calories from Fat 34 | 36% |
| Total Fat 3.91g | 5% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 32mg | 1% |
| Potassium 337mg | 10% |
| Total Carbs 13.96g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.63g | 0% |
| Protein 1.65g | 3% |
