Recipe
Appetizer
No-Fry Potato Skins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 large russet potatoes, scrubbed | ||
| ¼ c. olive oil, like Bertolli | ||
| 1 tsp. salt | ||
| ½ tsp. ground black pepper | ||
| 1 ½ tsp. chili powder | ||
| 1 ½ tsp. curry powder | ||
| 1 ½ tsp. ground coriander seed |
Directions
- Preheat oven to 400 degrees.
- Bake the potatoes for 1 hour.
- Remove the potatoes from the oven, but keep the oven on.
- Slice the potatoes in half lengthwise. Let cool for 10 minutes.
- Scoop out most of the potato flesh, leaving about 1/4 inch of the flesh against the potato skin.
- Save the flesh for another use, such as mashed potatoes.
- Cut each potato in half crosswise into 3 pieces.
- Place olive oil in a small cup.
- Dip each potato piece into the olive oil and place it on a baking sheet, repeating until all potato pieces have been dipped.
- Combine salt, black pepper, chili powder, curry powder and coriander seed. Sprinkle over potatoes.
- Bake the potato skins for 15 minutes, or until they are crispy and brown.
- Serve immediately.
Recipe Source:
www.allrecipes.com