Serves: 4
Total Calories: 88

4 potatoes medium russet (about 1 1/2 lb.)
Flavor Variation (see below)

Bake potatoes until tender

Cool slightly. Cut in half lengthwise, then cut each half into thirds crosswise, to form six sections from each potato. Scoop pulp from skins, leaving a 1/4 -inch shell reserve pulp for another use.

Line a baking sheet with foil if desired. Prepare flavor variation of your choice. Place potato pieces, skin-side down, on baking sheet. Top as desired. Bake in a 400° oven for 20 to 25 minutes or until skins are crispy and lightly browned. Serve immediately.

Cajun Tater Skins: In a small bowl, stir 1/2 cup melted butter or margarine, 1 teaspoon pepper and 1/8 to 1/4 teaspoon hot pepper sauce. Dip each piece of potato into butter mixture to coat, place on baking sheet and drizzle any remaining butter over the potatoes. Just before serving, sprinkle with paprika and, if desired, salt.

Herbed Tater Skins: In a small bowl, stir 1/2 cup melted butter or margarine, 1 1/4 teaspoons each crushed dried dill weed and onion salt, 1/4 teaspoon garlic powder and a dash of pepper. Dip each piece of potato into butter mixture to coat, place on baking sheet and drizzle any remaining butter over the potatoes. After baking, serve with sour cream.

Nacho Tater Skins: In a small bowl, stir 1 cup each shredded Monterey Jack and Colby cheese and 1/2 teaspoon chili powder. Generously sprinkle over potato skins. After baking, top with your choice of sliced jalapeño peppers, sliced olives, sliced or chopped pimiento or diced green chilies.

Texas Tater Skins: In a small bowl, stir 1/4 cup each thick barbecue sauce and melted butter or margarine, 1/8 teaspoon each garlic salt, dry mustard and optional chili powder, and a dash of pepper. Generously brush inside of skins with mixture.

Nutritional Facts:

Serves: 4
Total Calories: 88
Calories from Fat: 0

More Recipes from the Potato Lover's Cookbook Cookbook:
Terrific Tater Skins