6 1arge (4 to 5 lbs.) Russet Potatoes
olive oil
1/4 cup flour
seasoned salt, to taste
garlic salt
pepper

Scrub potatoes; rub lightly with oil and sprinkle with coarse garlic salt or sea salt. Pierce with fork.

Bake at 400°F. for 50 to 60 minutes or until potatoes are fork tender. Cool. Cut potatoes in half lengthwise. Scoop out pulp leaving a 1-inch shell. Pulp can be used for mashed potatoes or reserved for other another use (such as Potato Rolls).

Cut shells in 1-inch strips (across). Dredge strips in flour, shaking off excess.

Deep-fry in oil heated to 375°F for 2 minutes or until golden.

Drain on paper towels. Sprinkle to taste with seasoned salt and/or garlic salt and pepper. (You can also use a little Tony Cacheres or other hot pepper).

Serve with sour cream mixed with chopped scallions or shallots or onion or dill dip.

Submitted by: Belle