Try this Twice-Cooked Potatoes recipe, or contribute your own.
Suggest a better descriptionScrub the potatoes and cut in half lengthwise. Put them in a big pot with water to cover and boil. Cook until done (fork goes in easily), but not falling apart. Remove the potatoes carefully with a slotted spoon and set them on a cookie sheet or baking pan, cut side up. Sprinkle liberally with spices. Broil until browned and crusty on the surface. You could also bake for an hour or so if you dont have a broiler. I used the lower grade Idaho potatoes for this- they looked like perfect little Idahoes, but were only about 4" long (20 lbs for $1.99, how could I resist?). Russets would probably work well, too. I think Yukon Golds and other thin-skinned varieties would tend to fall apart. Seriously, using the right potatoes for any recipe can matter! Fanatical grin ;) Source: This is a combination of recipes by Mary McDougal, In the Kitchen with Rosie, and other lister members who took more care. Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 16 Issue 7] Mar. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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