Geoffrey Musera posted an update in the group The Best Recipes of All Times 5 years, 3 months ago
Crispy Potato Skins:
Preparation time: 10 minutes. Serves: 2
Cooking time: 1 hour 50 minutes
2 large baking potatoes
Scrub the potatoes and place in a preheated oven, 220 degrees C (425 degrees F). gas mark 7, for 1 ¼ hours until tender. Alternatively prick the potatoes and place on kitchen paper in the microwave and cook on maximum (100%) for 6 minutes, turn and cook for further 7 minutes, or follow the instructions in your handbook.
Halve the potatoes, scoop out the insides, leaving a shell about 6mm (½ inches) thick. (Save the scooped-out potato for another use, such as for a root mash or in a soup). Cut each of the shells in half lengthways.
Spray a nonstick baking sheet with oil-water spray. Place the potato quarters, skin side down, on the sheet and spray lightly with oil-water spray. Bake in a preheated oven, 200 degrees C (400 degrees F), gas mark 6, for 25-35 minutes until golden brown and very crisp.
Or you could try:
Them on their own with just a shower of black pepper and a squeeze of fresh lemon juice, with dips such as Tahini Hummus or red pepper and Sping onion dip. Alternatively, they can also be served as a vegetable accompaniment to meat, poultry or fish dishes when you want a potato dish with a crisp texture.
By using the oil-spray, these potato skins become a really low-fat snack compared to the conventional version which is usually topped with crispy bacon and cheese and smothered in sour cream.