Spicy Baked Potato Skins and Tater Options
|6 large Russet baking potatoes|
1/4 (one-quarter) cup butter, melted
1 teaspoon chili powder
Salt and pepper to taste
|Preheat oven to 400 degrees. Scrub potatoes and pierce each several times with a fork. Bake 45 minutes, or until tender. Cut each potato lengthwise into four quarters. Scoop potato pulp from skins leaving a one-eighth inch |
thick shell. (Save pulp for another recipe below.) Brush skins inside and out with melted butter. Sprinkle with chili powder, salt and pepper. Place skins, skin-side down, on a baking sheet. Bake about 15 minutes or until crisp. Serve hot with low-fat Ranch dressing or Marinara sauce. Serves 12.
|BAKED MASHED POTATOES: To mashed potato pulp add your choice of salt, pepper, sliced green onion, shredded cheese and fresh herbs. Top with bread crumbs, dot with butter and bake until heated through.|
BAKED HASH BROWNS: Fry chopped onion in one tablespoon butter until tender. Stir in chopped baked potato pulp and continue to cook and stir until heated through.
BAKED POTATO SALAD: Toss potato pulp with one-quarter cup bottled vinaigrette dressing or low-fat mayonnaise, sliced green onion, chopped olives and celery. Toss well and chill.