Publisher Photo
Publisher Photo
Like a new late-night snack, appetizer or after-school treat? This one—which comes from the Potato Board—packs plenty of crunchy goodness...and just think of all the soup, mashed potatoes, fried patties and casseroles that you'll be able to make with the leftovers!
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min.

Ingredients

  • 6 medium potatoes (about 2 pounds)
  • 1/4 cup butter, melted
  • 1 teaspoon soy sauce
  • Coarse salt, sour cream, chopped chives and/or bacon bits

Directions

Bake potatoes at 400° for 45 minutes or until tender. Cool, then cut into quarters lengthwise. Scoop out pulp, leaving 1/8-in. shell. Reserve pulp for use in other recipes. Increase oven temperature to 500°. Combine butter and soy sauce; brush on both sides of skins. Place on a baking sheet and bake for 10-12 minutes or until crisp. Top with coarse salt, sour cream, chives and/or bacon bits. Yield: 6 servings.
Originally published as Crisp Potato Skins in Country Woman September/October 1993, p36

Nutritional Facts

4 each: 236 calories, 8g fat (5g saturated fat), 20mg cholesterol, 141mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 5g protein.

  • 6 medium potatoes (about 2 pounds)
  • 1/4 cup butter, melted
  • 1 teaspoon soy sauce
  • Coarse salt, sour cream, chopped chives and/or bacon bits
  1. Bake potatoes at 400° for 45 minutes or until tender. Cool, then cut into quarters lengthwise. Scoop out pulp, leaving 1/8-in. shell. Reserve pulp for use in other recipes. Increase oven temperature to 500°. Combine butter and soy sauce; brush on both sides of skins. Place on a baking sheet and bake for 10-12 minutes or until crisp. Top with coarse salt, sour cream, chives and/or bacon bits. Yield: 6 servings.
Originally published as Crisp Potato Skins in Country Woman September/October 1993, p36

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