Rating: 3.19 stars
27 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 1

These classic potato skins, baked until crisp, are the perfect easy-to-make side.

Martha Stewart Living, March 2008

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Recipe Summary test

prep:
5 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven racks to highest and middle positions. Preheat oven to 450 degrees. Pierce each potato 8 times with a fork. Place directly on middle oven rack, and bake until tender when pierced with a fork, about 40 minutes. Let stand until cool enough to handle, about 5 minutes.

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  • Cut each potato in half lengthwise, and use a small spoon to scoop out insides, leaving about 1/4-inch shell all around. Reserve insides for salmon cakes with sorrel sauce. Slice each potato shell in half again lengthwise to make 16 wedges, and place them on a baking sheet.

  • Combine oil, salt, and pepper in a small bowl, and brush on all sides of potato wedges. Bake on highest rack until crisp and edges are golden, about 20 minutes. Season with salt.

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Reviews (1)

27 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
03/18/2010
This is perfect for baked fries that don't come out soggy.