Basic Crispy Potato Skins Recipe
Recipe Ingredients
6 each medium potatos (about 2 lbs)
1/4 cup butter/margarine, melted
1 salt and pepper, to taste
Recipe Preparation
Preheat oven to 400 degrees. Scrub potatoes and pierce each one
several times with a fork. Bake 45 minutes to
1 hour, or until tender.
Cut each potato lengthwise into 4 quarters. Scoop potato pulp from
skins leaving a 1/8" thick shell. (Save pulp for another recipe or
see below.)
Brush skins inside and out with melted butter. Sprinkle with salt and
pepper.
Place skins, skin-side down, on a baking sheet. Bake about 15 minutes
or until crisp. Serve hot. Makes 2 skins per serving.
FOR LEFTOVER POTATO INSIDES:
* Mashed potatoes. Add your choice of salt, pepper, sliced green
onion, crubmled bacon, shredded cheese and/or fresh herbs. Top with
bread crumbs, dot with butter and bake until heated through.
* Saute' chopped onion in butter until tender. Stir in potatoes and
continue to cook and stir until heated through.
* Make a potato salad using warm potato insides. Toss with bottled
vinegerette dressing or mayonaise, sliced green onion, chopped olives
and crumbled bacon. Chill.
* Add to soups to thicken them.
Servings: 12
Back to Vegetable Recipes
Food Tips of the Week
Losing weightDrink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Some reduced carbohydrate diet tips:
* Don't miss meals Most low carbohydrate recipes are, not surprisingly, low in carbohydrates. Our bodies need energy, and carbohydrates are a quick acting source of energy. A lower carbohydrate diet requires care and attention in monitoring you energy intake, as any energy contributed by protein and fat is slower acting.
* Don't forget the fiber Decreasing the carbs in your meals often results in fiber reduction as well. Check for reduced carbohydrate recipes that are rich in fiber to redress this.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The onion, leek and garlic range of vegetables is rich in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Even though there is precious little definitive proof published, allyl sulphides are also believed to help with colds, arteriosclerosis and fatigue.
Foods containing allyl sulfides also have a low calorie count, so you should add them to your diet system.
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