Basic crispy potato skins
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Basic crispy potato skins
  Potato    Appetizers    Basics  
Last updated 6/12/2012 1:07:17 AM. Recipe ID 33198. Report a problem with this recipe.
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      Title: Basic crispy potato skins
 Categories: Appetizers
      Yield: 12 Servings
 
      6    Medium potatos (about 2 lbs)
    1/4 c  Butter/margarine, melted
           Salt and pepper, to taste
 
  Preheat oven to 400 degrees. Scrub potatoes and pierce each one
  several times with a fork. Bake 45 minutes to 1 hour, or until
  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
  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 minutes
  or until crisp. Serve hot. Makes 2 skins per serving.
  FOR LEFTOVER POTATO INSIDES:
  * Mashed potatoes. Add your choice of salt, pepper, sliced green
  onion, crubmled bacon, shredded cheese and/or fresh herbs. Top with
  bread crumbs, dot with butter and bake until heated through.
  * Saute' chopped onion in butter until tender. Stir in potatoes and
  continue to cook and stir until heated through.
  * Make a potato salad using warm potato insides. Toss with bottled
  vinegerette dressing or mayonaise, sliced green onion, chopped olives
  and crumbled bacon. Chill.
  * Add to soups to thicken them.
  




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Recipe ID 33198 (Apr 03, 2005)

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