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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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From the Marlboro cookbook 'Fifty From the Trail'. Ingredients:
2 idaho russet baking potatoes |
oil |
3-4 tbs olive oil |
1-2 cloves garlic, minced |
salt, pepper, paprika or cayenne |
2 tbs grated parmesan cheese |
1-2 tbs minced parsley |
Directions:
1. Wash and scrub potatoes; pat dry. Rub potato skins with oil.
2. Bake at 425 for 1 1/2 hours or until done. Remove potatoes from oven; cool.
3. Cut in half and carefully scoop out centers, leaving about 1/4 - 1/2 layer of cooked potato. Cut each half potato skiin into 3 lengthwise wedges. Place on baking sheet; brush insides of potatoes generourly with olive oil. Sprinkle with garlic, seasonings, cheese and parsley.
4. Return to oven and bake for 20-25 minutes until crisp and lightly browned.
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