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Baked Potato Skins

Ingredients

  • 8 russet (baking) potatoes (about 1/2 pound each; scrubbed patted dry and rubbed with olive oil
  • olive oil
  • sweet paprika
  • coarse salt
  • sour cream (if desired)

Method 

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

Serves 6.