6 each medium potatos (about 2 lbs)
1/4 cup butter/margarine, melted
1 salt and pepper, to taste
Directions
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 servings
Basic Crispy Potato Skins Recipe brought to you by Recipe Ideas
Categories: Appetizer; Potato; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into history, in fact as far back as ancient Egypt, and maybe further still. However, these, early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
During Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and dessert, something we still use today. He also informs us how the Romans made use of many different herbs, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. During the succeeding few centuries, the powerful and rich houses strove to offer the most exotic meals, and as a consequence, the best cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes common in their social group. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Basic Crispy Potato Skins recipe.
