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"Both crisp and hearty, this snack's one that is often requested by my family," says Trish Perrin of Keizer, Oregon.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 338 calories, 17 g fat (8 g saturated fat), 38 mg cholesterol, 408 mg sodium, 35 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Baked Potato Skins in Taste of Home October/November 1998, p64
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Reviewed on Jan. 12, 2012 by sonyrobin
I finally found a potato skin recipe with great taste and just the right crispness! My whole family loved them and said these were the best skins they ever had!
Reviewed on Feb. 06, 2011 by FACSteacher
These were awesome! Just made them for the Super Bowl tonight. They take a little time but it's worth it! I omitted the salt on others' suggestions but next time I'll add it and see. We thought it was missing a little salt, however, I use lower sodium bacon so maybe that is the difference. Great recipe!
Reviewed on Dec. 26, 2010 by debnmike2
These are fantastic! I made them as an appetizer for my yearly cookie dough party and for xmas eve at my in-laws. Big hit. Will make again soon but just for us!
Reviewed on Dec. 25, 2010 by soxbabe
A great potato skin recipe. I had been looking for one that was tasty and not too difficult.
Reviewed on Apr. 19, 2010 by jennifer32
AWESOME! These tasted better than the ones at the store! I will use less salt in the spread as they were a little too salty! I can't wait to make them again!
Reviewed on Feb. 03, 2010 by janeydo
This is one of the very best recipes for skins that I have found in a long time.Thank you for sharing !!
This is one of the very best recipes for skins that I have found in a long time.
Thank you for sharing !!
Reviewed on Jan. 28, 2010 by leitzal
Loved it, just doubled seasoning and oil for us.
Reviewed on Nov. 23, 2009 by jporter10738
These were just what I was looking for! I have made skins before but they were so bland. The oil mixture you brush on them makes all the difference. Just one minor adjustment I will make for next time is I will leave out the salt. The parmesean cheese provides more than enough saltiness.
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