Savory Potato Skins Recipe

5 2
Savory Potato Skins Recipe
Savory Potato Skins Recipe photo by Taste of Home
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Savory Potato Skins Recipe

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5 2
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"For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins," recommends Torrington, Connecticut field editor Andrea Holcomb.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 large baking potatoes (about 12 ounces each)
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Sour cream and chives, optional

Directions

Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1 to 1-1/4 hours. Cool slightly.
Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in. thick shells (save pulp for another use).
Cut each half shell lengthwise into quarters; return to baking sheet. Brush insides with butter. Mix seasonings; sprinkle over butter.
Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix sour cream and chives and serve with potato skins. Yield: 32 appetizers.
Originally published as Savory Potato Skins in Taste of Home October/November 1995, p64

  • 4 large baking potatoes (about 12 ounces each)
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Sour cream and chives, optional
  1. Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1 to 1-1/4 hours. Cool slightly.
  2. Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in. thick shells (save pulp for another use).
  3. Cut each half shell lengthwise into quarters; return to baking sheet. Brush insides with butter. Mix seasonings; sprinkle over butter.
  4. Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix sour cream and chives and serve with potato skins. Yield: 32 appetizers.
Originally published as Savory Potato Skins in Taste of Home October/November 1995, p64

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