Crisp Potato Skins Recipe
- 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.
4 each: 236 calories, 8g fat (5g saturated fat), 20mg cholesterol, 141mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 5g protein .
Reviews for Crisp Potato Skins
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer