| DailyRecipe: Baked potato skins for a snack *** A WORD FROM THE KITCHEN ***
It's BAKED TATA SKINS today folks. These crisp shells are
delicious served just as-is but most people will want to
do them "loaded" with cheese, green onions, crumbled bacon,
or anything else you like. Either way, don't look for to
be included in any of those low-carb menus any time soon. RECIPE: BAKED TATA SKINS
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INGREDIENTS:
6 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper
DIRECTIONS:
Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub
skins lightly with a little of the butter. Pierce potatoes
in several places with a fork. Bake potatoes until tender
when pierced (45 minutes to 1 hour). When cool enough to
handle, cut in halves lengthwise and scoop out potato,
leaving a thin shell about 1/8 inch thick. Reserve potato
for other dishes. Place skins on a baking sheet. Melt butter
in a small pan with paprika and white pepper. Stir. Brush
insides of potato skins with butter mixture. Bake potato
skins until crisp and golden (18 to 20 minutes).
Extras: For variety, try adding grated Cheddar cheese,
crumbled bacon, green onion, or chives.)
Yield: Serves 6
Category: Potatoes, Appetizers
http://www.thedailyrecipe.com A QUICK BIT ABOUT THE SPUDS:
Baking Potatoes in aluminum foil. Foil seals in the
moisture and steams the potato, making the texture pasty
instead of dry and fluffy. Aluminum foil can be applied
after baking, however, to hold the serving temperature
longer.
Store potatoes in a cool, dark place. They store very well at
about 50 degrees but they should not be refrigerated because
temperatures cooler than 42 degrees converts potato starch
to sugar, which changes the taste and causes the potatoes to
darken when they're fried. |
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