Name: Herbed Potato Skins
Ingredients: 6 lg Baking potatoes; 1/2 c Minced fresh herbs (thyme; chives, savory, parsley, oregano, corriander etc); Ground sea salt (I dont usually add any); Freshly ground pepper; Malt vinegar; Lemon wedges

Never forget that when we are dealing with any pleasure in its healthy and normal and satisfying form, we are, in a sense, on the Enemy’s ground. I know we have won many a soul through pleasure. All the same, it is His invention, not ours. He made the pleasures; all our research so far has not enabled us to produce one. All we can do is to encourage the humans to take the pleasures which our Enemy has produced, at times, or in ways, or in degrees, which He has forbidden. Hence we always try to work away from the natural condition of any pleasure to that in which it is least natural, least redolent of its Maker, and least pleasurable. An ever increasing craving for an ever diminishing pleasure is the formula.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

6	lg	Baking potatoes
1/2	c	Minced fresh herbs (thyme; chives, savory, parsley, oregano, corriander etc)
		Ground sea salt (I dont usually add any)
		Freshly ground pepper
		Malt vinegar
		Lemon wedges

INSTRUCTIONS

Preheat oven to 425F. Cut long thick strips of skin and potato with a sharp
knife. Soak in ice water for 15 minutes. Pat dry. Spread out on a nonstick
or sprayed baking sheet, (the originator of the recipe sprayed the potatoes
several times with oil while cooking).
Bake 10 minutes. Turn. Bake another 5 minutes, then sprinkle with the
herbs. Return to the oven for another 5 minutes. Eat with lemon or malt
vinegar and salt and pepper when golden brown and crispy.
Posted to fatfree digest V97 #214 by [email protected] (Laura Barwick)
on Sep 19, 1997

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