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Potato skin starter
By Andrew Sutton and Lewis Burton
Ingredients:
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Benefits of potato skins:
– An excellent source of vitamin C
– A good source of potassium (more than a banana!)
– A good source of vitamin B6
– Fat-, sodium- and cholesterol-free
– Only 110 calories per serving
Recipe:
Place potatoes on a baking sheet and bake until skin is crisp and potatoes are
tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can
pick up the potatoes. Cut potatoes in half. Scoop out the insides and you’re left
with potato skins
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