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Vegetable: Crispy Spud Skins

Source of Recipe

unknown


List of Ingredients

4 medium to large russet or other baking potatoes, scrubbed, but unpeeled
3/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 plump clove garlic, minced
2 teaspoons freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
2 tablespoons minced fresh chives, plus additional for garnish
Salt and freshly ground black pepper to taste
Crumbled crisp cooked bacon for garnish (optional)




Recipe

Preheat the oven to 375 degrees. Prick each potato in several places
with a fork to let steam escape. Bake the potatoes directly on an
oven rack for about 1 hour, until tender. Remove the potatoes from
the oven. When they are cool enough to handle, slice them in half
lengthwise and scoop out the cooked potato (reserve for another use),
leaving a shell about 1/4 inch thick. Halve each potato shell
lengthwise again. (The skins can be made to this point a day ahead
and kept refrigerated. Bring them back to room temperature before
proceeding.) Whisk together the olive oil, lemon juice, garlic,
Parmesan, Worcestershire, chives and salt and pepper to taste. Fire
up the grill, bringing the temperature to medium. Brush the potato
skins lightly with the dressing and grill them, uncovered, over
medium heat for 3 to 4 1/2 minutes per side, until crisp. If grilling
on a covered grill, cook for the same amount of time, turning once
midway. Arrange the potato skins on a platter and sprinkle them with
chives and, if you wish, a little bit of bacon. Serve immediately
with the dressing used for drizzling or dunking. Use any extra
dressing on your favorite greens.