For a simple hot snack on your party buffet, put together a plate of these crisp potato skins.
—Andrea Holcomb, Torrington, CT
Prep: 11/4 hours • Broil: 5 min. Makes: 32 appetizers
4 large baking potatoes (about 12 oz. each)
3 Tbsp. butter, melted
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
Sour cream and chives, optional
1. Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1-11/4 hours. Cool slightly.
2. Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells (save the pulp for another use).
3. Cut each half shell lengthwise into quarters; return to the baking sheet. Brush insides of each shell with butter. Mix the seasonings; sprinkle over buttered shells.
4. Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix the sour cream and chives and serve with the potato skins.
1 potato skin: 56 cal., 2g fat (1g sat. fat), 6mg chol., 168mg sod., 8g carb. (0 sugars, 1g fiber), 1g pro.