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Crisp Garlic Potato Skins

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Ingredients

Adjust Servings:
2 large baking potatoes
2 teaspoons olive oil
2 tomatoes, chopped and seeded
1/4 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
2 teaspoons parmesan cheese, grated

Nutritional information

100
Calories
24 g
Calories From Fat
2.7 g
Total Fat
0.5 g
Saturated Fat
0.7 mg
Cholesterol
18.9 mg
Sodium
17.6 g
Carbs
2.1 g
Dietary Fiber
2.3 g
Sugars
2.3 g
Protein
139g
Serving Size

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Crisp Garlic Potato Skins

Features:
    Cuisine:

    Very yummy recipe. I had some left-over crumbled bacon and mixed it in with the tomatoes. A great way to use those summer tomatoes.

    • 520 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Crisp Garlic Potato Skins, Yummy low-fat, low-sodium appetizer , Very yummy recipe I had some left-over crumbled bacon and mixed it in with the tomatoes A great way to use those summer tomatoes , Yummy low-fat, low-sodium appetizer


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    Steps

    1
    Done

    One Day or Several Hours Ahead, Prick Potatoes With a Fork.

    2
    Done

    Bake in a 425 F Oven For 40 to 50 Minutes or Till Tender; Cool, Wrap and Store in Refrigerator.

    3
    Done

    at Serving Time, Cut Baking Potatoes Into Quarters.

    4
    Done

    Scoop Out the Insides (reserve For Another Use), Leaving -Inch Thick Shells.

    5
    Done

    Lightly Brush Both Sides of Potato Skins With Olive Oil.

    6
    Done

    Place, Cut Side Up, on a Large Baking Sheet.

    7
    Done

    Bake at 425 F For About 15 Minutes or Until They Are Crisp.

    8
    Done

    Meanwhile, in a Small Bowl Combine the Chopped Tomatoes, Basil, and Garlic Powder; Spoon Some of the Tomato Mixture Into Each Potato Quarter.

    9
    Done

    Sprinkle With Parmesan Cheese, and Bake For 2 to 3 Minutes Longer Until Heated Through.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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