** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Scrub potatoes and pierce each one several times with a fork.
3. Bake 45 minutes to 1 hour, or until tender.
4. Cut each potato lengthwise into 4 quarters.
5. Scoop potato pulp from skins leaving a 1/8" thick shell.
6. (Save pulp for another recipe or see below).
7. Brush skins inside and out with melted butter.
8. Sprinkle with salt and pepper. Place skins, skin-side down, on a baking sheet.
9. Bake about 15 minutes or until crisp. Serve hot.
10. Makes 2 skins per serving. FOR LEFTOVER POTATO INSIDES: * Mashed potatoes.
11. Add your choice of salt, pepper, sliced green onion, crumbled bacon, shredded cheese and/or fresh herbs.
12. Top with bread crumbs, dot with butter and bake until heated through.
13. * Saute' chopped onion in butter until tender.
14. Stir in potatoes and continue to cook and stir until heated through.
15. * Make a potato salad using warm potato insides.
16. Toss with bottled vinaigrette dressing or mayonnaise, sliced green onion, chopped olives and crumbled bacon.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato allergies.
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