Ingredients
-
2
-
2
-
2
-
1/4
-
1/8
-
2
-
-
-
-
-
-
-
-
-
Directions
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. |
