|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
Results 81 - 90 of 706 for potatoe potato skins
Scrub potatoes, pat dry and rub skins lightly with a ... butter. Pierce each potato in several places ... thinly sliced green onion or chives. Serves 6.
Preheat oven to 400 degrees. Scrub potatoes and pierce with ... tender. Cut each potato lengthwise into 4 quarters. Scoop pulp from skins, leaving a ... Makes 24 potato skins.
Bake potatoes for 1 hour ... 1/2 inch of potato on skins (centers can be ... be frozen to use at a later time. Just thaw slightly and proceed with recipe.
Hollow out baked potato skins, using inside for creamed or sauteed potatoes, then cut ... degrees until crisp. May be served with sour cream and chive dip.
Preheat oven to 450°F. Cut potatoes in half lengthwise. Scoop out potato, leaving shells ... and brush potato skins with egg white. ... over hot potato skins.
Bake potatoes for 2 hours ... quarters. Scoop out potato meat, leaving thin ... meat attached to skin. Pour about ... about 2 minutes until cheese melts.
Halve and hollow out baked potato leaving a 1/4 ... attached to the skin. Place potato skins on a nonstick ... sour cream or Cheddar cheese.) 4 servings.
Peel uncooked potatoes, cutting of ... like sprinkle lightly with salt. Bake skin-side up on cookie sheet in 475 degree oven for 8-10 minutes until crisp.
Cut each potato in half. Scoop ... inside of each skin. Cut skins into quarters. Dab ... crisp. Serve immediately. Serves 12; 4 per serving. 69 cal/serving.
Pierce Potatoes with a fork; ... meat mixture into potato shells; top with ... sprinkle with additional sliced Green Onions; serve with Salsa and Sour Cream.
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