Serves: 5
Bake potatoes until tender. Cool, cut in quarters lengthwise, then in half crosswise, to form 8 sections. Scoop out potato pulp, leaving about 1/4 inch. Brush skins on both sides with melted butter and a little soy sauce. Bake at 500° until crisp, about 10–12 minutes. Serve with assorted dips or add shredded cheese and crumbled, cooked bacon, then heat until cheese melts.
Fun Fact:The Red River of the North defines the east boundary of North Dakota. It probably got its name from a Sioux word for bloody in reference to battles there. The place in legend called the Red River Valley is hard to recognize as a valley at all; it is more like a plateau. The rich black soil in this valley is so fertile that few places on earth compare to it.
This Hot Potato Skins recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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