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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Crispy Potato Skins

Date Added: December 03, 2009


6 Unit Potatoes
1/4 Cup Margarine melted
1 Pepper to taste
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1. Preheat oven to 400 degrees.

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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