Recipe:
Appetizer: Baked Potato Skins
Second cousin to homemade
potato chips, without all the muss and fuss.
Make plenty – these go fast! You can
bake the potatoes in the morning and then
make batches of these crispy, salty skins
as needed. This recipe makes 4 dozen.
8 russet potatoes, scrubbed,
patted dry, and rubbed with olive oil
olive oil
paprika
coarse kosher salt and freshly ground black
pepper
Preheat oven to 425F. Prick
the potatoes a few times with a fork and
bake them for 1 hour. When the potatoes
are cool enough to handle, halve them lengthwise,
and scoop out pulp (save for another use),
leaving about a 1/4-inch shell. Cut each
shell lengthwise into 6 strips and arrange
on a baking sheet. Brush the strips with
olive oil, sprinkle with paprika, salt and
pepper to taste, and bake them for 20 to
25 minutes, or until they are crisp and
golden. Serve immediately.
We particularly like
Hogue Cellar's Chardonnay and Riesling with
these!
from Party Planning, feb
2002
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