Food & Cooking Recipes Appetizers Crisp Potato Skins 3.2 (27) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 1 hr Servings: 4 These classic potato skins, baked until crisp, are the perfect easy-to-make side. Ingredients 4 medium russet potatoes (about 2 pounds) ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper, to taste Directions 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. 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. Rate it Print