old bay tater skin crispies
So I was making twice baked potatoes for the family. I’d baked 8 very large Russet potatoes, scooped out the insides, did my thing with adding the other ingredients for re-filling into the skin shells. For some reason I ended up with 4 half shells unfilled! Go figure~~maybe I overstuffed the other shells, which were very yummmeee, but there was no way I was going to toss out those tater skin shells.
And, this is what I ended up doing with them…creating ‘old bay tater skin crispies’…I must say these were fabulous! Now all I want is more more more~~I think you will, too!
Preheat Oven to 425
What you need:
2 large potatoes baked, sliced lengthwise in halves and the potato ‘meat’ basically scooped out (leave some of the potato on there~~use the potato meat for mashed potatoes)
4 tbl melted butter
1 tsp sea salt
1 tsp Old Bay seasoning
1/4 tsp cayenne
What you do:
Using a pastry brush, coat the inside of the potatoes with the melted butter.
Cut the potato skins into long french fry strips.
Combine the salt, Old Bay, and cayenne together in a small bowl and sprinkle on the strips.
Put in a preheated 425 oven about 7-10 minutes or until nice and crispy~~serve with ketchup and hot sauce!