"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.
Featured In: 20 Ways to Make Potatoes on the Grill
- 4 large baking potatoes, baked
- 3 tablespoons butter, melted
- 1 to 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Sour cream and chives, optional
- Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. thick shell. (Save pulp for another use.) Cut shells lengthwise into quarters and place on greased baking sheet. Brush insides with butter. Combine salt, garlic powder and paprika; sprinkle over the skins. Broil until golden brown, 5-8 minutes. If desired, combine 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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