Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
Pierce potatoes all over with a fork then arrange on an oiled foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes.
Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.
Arrange a rack in the oven about 6 inches from the heating element and preheat broiler.
Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.)
Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.
In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins.
Broil potato skins until browned in parts and piping hot, 4 to 6 minutes.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.