- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Playoff Potato Skins
Recipe is from Joe Montana's Family Playbook for Managing High Blood Pressure
Ingredients
8 Russet (baking) potatoes
Olive oil
1/4 teaspoon or less of fine sea salt or low-sodium salt substitute
Sweet paprika
Pepper, to taste
Low-fat sour cream to garnish (optional)
4 chopped scallions
Directions
Preheat the oven to 400 degrees F. Scrub the potatoes under running water, rinse and pat dry. Lightly coat potatoes with olive oil and prick each one with a fork several times. Bake potatoes directly on the middle of the rack for one hour.
Remove potatoes from the oven and allow to cool. Leave the oven on. When cool enough to handle, cut each one lengthwise and scoop out the insides, leaving a 1/4-inch shell around the edge. Reserve leftover potato pulp for future use.
Cut each potato shell lengthwise into six strips and arrange on a baking sheet. Lightly brush strips with olive oil and sprinkle with salt, paprika and pepper to taste. Use salt sparingly. Place baking sheet in oven and bake for about 20 minutes. Raise oven temperature to 425 degrees F for additional five minutes, or until crisp and golden brown.
Remove baking sheet from oven, and serve potato skins with sour cream and chopped scallions, if desired.