Curried Potato Skins
Source of Recipe
Mayo Clinic Williams-Sonoma Cookbook
List of Ingredients
6 large russet potatoes, well scrubbed
1 1/2 tablespoons olive oil
1 1/2 tablespoons water
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground pepper
6 green onions, thinly sliced (include tops)Recipe
Preheat an oven to 450ºF. Prick the potatoes several times with a fork, place directly on the oven rack, and bake until the interior feels soft when squeezed, 65 to 75 minutes. Cool for 15 minutes. Line a large, shallow baking pan with aluminum foil, then coat the foil with nonstick cooking spray. Set the prepared pan on a baking sheet. In a small bowl, stir together the olive oil, water, curry, cayenne and pepper. Cut each potato in half lengthwise and scoop out the pulp, leaving a shell of pulp about 1/4 inch thick. Reserve the scooped-out potatoes for another use.
Using scissors, cut the skins lengthwise into strips about 1 inch wide. Place in the prepared baking pan and brush with the olive oil mixture. Bake for 5 minutes. Scatter the green onions over the top and return to the oven, reversing the position of the baking pan to ensure even baking. Bake until crisp, brown and sizzling, 8 to 10 minutes. To serve, transfer to a platter. Serves 6.
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