‘Tater Skins
6 small Idaho Potatoes
1/2 c. of vegetable or olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika or Cajun seasoning
1. Brush each potato lightly with oil and bake at 375° for approximately 45 min.
2. Cut potatoes in half and scoop out the centers, leaving 1/4 inch of potato attached to the skin.
3. In a small bowl, combine the salt, pepper and paprika.
4. Lightly brush the interior of the potatoes with oil and sprinkle with seasoning.
5. Re-bake skins at 375° for 15 min. or until golden brown. Serve with toppings and accompaniments.
My favorite Toppers
Sour cream, with a dash or more of Sriracha Green Top mixed in
Sliced scallions
Salsa
Guacamole
Grated Jack or Cheddar cheese
Chili
Caramelized onions
Rotel Tomatoes
6 small Idaho Potatoes
1/2 c. of vegetable or olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika or Cajun seasoning
1. Brush each potato lightly with oil and bake at 375° for approximately 45 min.
2. Cut potatoes in half and scoop out the centers, leaving 1/4 inch of potato attached to the skin.
3. In a small bowl, combine the salt, pepper and paprika.
4. Lightly brush the interior of the potatoes with oil and sprinkle with seasoning.
5. Re-bake skins at 375° for 15 min. or until golden brown. Serve with toppings and accompaniments.
My favorite Toppers
Sour cream, with a dash or more of Sriracha Green Top mixed in
Sliced scallions
Salsa
Guacamole
Grated Jack or Cheddar cheese
Chili
Caramelized onions
Rotel Tomatoes