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Curried Potato Skins




Source of Recipe


Adapted from The Mayo Clinic Williams-Sonoma Cookbook,by John Phillip Carroll (Time-Life Books, 1998).


List of Ingredients




6 large russet potatoes, well scrubbed
1 1/2 Tbs. olive oil
1 1/2 Tbs. water
2 tsp. curry powder (see related recipe at right)
1/4 tsp. cayenne black pepper
1/2 tsp. freshly ground black pepper
6 green onions, thinly sliced, including
green portions


Recipe



Preheat an oven to 450�F.

Prick the potatoes several times with a fork, place them 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 powder, cayenne and black 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 kitchen shears, cut the potato 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 the potato skins are crisp, brown and sizzling, 8 to 10 minutes.

To serve, transfer the potato skins to a platter. Serves 6.