| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 8 |
|
Russet; (baking) potatoes |
|
|
; (about 1/2 pound |
|
|
; each), scrubbed, |
|
|
; patted dry, and |
|
|
; rubbed with olive |
|
|
; oil |
|
|
Olive oil for brushing the potato skins |
|
|
Sweet paprika for sprinkling the potato |
|
|
; skins |
|
|
Fine sea salt or kosher salt for |
|
|
; sprinkling the potato skins |
|
|
Sour cream as an accompaniment if desired |
INSTRUCTIONS
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 paprika, the salt,
and pepper to taste, and bake them in the middle of the preheated
425°F. oven for 20 to 25 minutes, or until they are crisp and
golden brown. Serve the potato skins with the sour cream.
Serves 6.
Gourmet January 1990
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