Grilled Potato Skins

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* Exported from MasterCook *

 

Grilled Potato Skins

 

Recipe By :Shea MacKenzie

Serving Size : 10 Preparation Time :1:00

Categories : Grilled Foods

 

Amount Measure Ingredient -- Preparation Method

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5 large russet potatoes

2 tablespoons olive oil

1 tablespoon vermouth

2 cloves garlic -- crushed

1/2 teaspoon cumin

1 tablespoon snipped fresh thyme (or 1 teaspoon dried)

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper -- or to taste

 

Preheat the oven to 400 F. Lightly coat a baking sheet with vegetable oil and

set aside.

 

Scrub the potatoes well, prick in several places and place on the baking sheet.

Bake until tender (about 45 minutes). Remove from oven and allow to cool

slightly.

 

Cut each potato in half lengthwise. With a small spoon, scoop out the center of

each half, leaving a 1-inch shell, Reserve the inner portion of the potato for

another use. Set the shells aside.

 

In a small bow, combine the oil, vermouth, garlic, cumin, thyme, salt, black

pepper, and cayenne pepper. Brush the outside of each potato shell with this

mixture and arrange, skin side down, on a platter. Use the remaining garlic

mixture to liberally coat the inside of the shells. Refrigerate until ready to

grill.

 

Heat the grill to medium-high. Cook the skins until puffy and crisp (about 4

minutes per side).

 

Description:

" These tasty nibblers are a nice prelude to a dinner that is cooked on

an outdoor grills and served under the stars. They also go well as

part of a main course. "

Cuisine:

" Family Favorites "

Source:

" The Garden of Earthly Delights Cookbook "

Copyright:

" 1993 "

 

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Per Serving (excluding unknown items): 58 Calories; 3g Fat (43.6% calories from

fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 97mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 26058 0 0 0