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Baked Potato Skins
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Hello crispy potato goodness! Yes - you can eat the skins. In fact, they are down right scrumptious right out of the oven. Perfect for game day, turkey day or any day!
serves 6


8 russet (baking) potatoes (about 1/2 pound each), scrubbed patted dry, and rubbed with olive oil

Olive oil for brushing the potato skins



Sour cream

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Baked Potato Skins
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 425°.
  2. Prick potatoes with a fork and bake them in the middle of the oven for 1 hour. Let cool.
  3. Halve potatoes lengthwise and scoop them out, leaving a 1/4 inch shell and reserving the potato pulp for another use.
  4. Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet. Brush the strips with the oil, sprinkle them with paprika, salt, and ppper to taste. Bake in the middle of the preheated 425° oven for 20 to 25 minutes, or until they are crisp and golden brown. Serve with sour cream.

For variations: Sprinkle with chili powder, garlic salt or curry powder

Per serving: 99 calories, 2g fat, 18g carbohydrates, 2g protein, 6mg sodium, 2g fiber

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