RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3153
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| Recipe Name: |
Potato Skin Appetizers - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
65.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 64 shells. Delicious served with applesauce or sour cream and minced green onion. To reheat place on cookie sheet and bake 375 degrees about 10 minutes.
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Ingredients:
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Directions:
Scrub and pierce potatoes and rub lightly with oil. Bake 400 degrees for 1 hour or until tender. Cool.
Cut potatoes in half lengthwise, scoop out pulp leaving 1/4 inch shell. Cut shells in half lengthwise then crosswise. Dip in flour, shake off excess. Deep fry in oil heated to 375 degrees for 2 minutes. Drain and sprinkle with seasoned salt. |
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| Nutrition per Serving: |
| Calories: |
608 |
Total Carbs: |
19.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
1.7 |
Protein: |
12.80 |
| Fiber: |
13.55 |
Sodium: |
0.03 |
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