Crisp Garlic Potato Skins
Yummy low-fat, low-sodium appetizer.
Steps
One day or several hours ahead , prick potatoes with a fork.
Bake in a 425 f oven for 40 to 50 minutes or till tender.
Cool , wrap and store in refrigerator.
At serving time , cut baking potatoes into quarters.
Scoop out the insides , leaving -inch thick shells.
Lightly brush both sides of potato skins with olive oil.
Place , cut side up , on a large baking sheet.
Bake at 425 f for about 15 minutes or until they are crisp.
Meanwhile , in a small bowl combine the chopped tomatoes , basil , and garlic powder.
Spoon some of the tomato mixture into each potato quarter.
Sprinkle with parmesan cheese , and bake for 2 to 3 minutes longer until heated through.
Ingredients
baking potatoes, olive oil, tomatoes, dried basil, garlic powder, parmesan cheese