Twice Cooked Potatoes
Serving Size : 1 Preparation Time: 0:0
Ingredients for prepare Twice Cooked Potatoes
:
| Amount | Measure | Ingredient - Preparation Method |
| 12 | | potatoes (do not peel) |
| 1 | | garlic powder to taste |
| 1 | | old bay seasoning (or chili |
recipe Twice Cooked Potatoes
Scrub the potatoes and cut in half lengthwise. Put
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them in a big pot with water to cover and boil. Cook until done (fork goes in easily),
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but not falling apart. Remove the potatoes carefully with a slotted spoon and set them on
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a cookie sheet or baking pan, cut side up. Sprinkle liberally with spices. Broil until browned
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and crusty on the surface. You could also bake for an hour or so if you
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don't have a broiler. I used the lower grade Idaho potatoes for this-
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they looked like perfect little Idahoes, but were only about 4" long (20 lbs for $1.99,
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how could I resist?). Russets would probably work well, too. I think Yukon Golds and other thin-skinned varieties would
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tend to fall apart. Seriously, using the right potatoes for any recipe can matter! Fanatical grin ;) Source: This
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is a combination of recipes by Mary McDougal, In the Kitchen with Rosie, and other
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lister members who took more care. Posted by "Anne.Cox" to the Fatfree Digest [Volume 16 Issue 7] Mar. 11, 1995.
recipe vegetarian lasagna with no cheese
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using
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MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.807
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