Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a small knife or large fork. Bake potatoes directly on middle oven rack 45 to 55 minutes until tender. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.
When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1/4-in.-thick shell. Place skin side down on ungreased baking sheet.
Mix butter, hot-pepper sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at the edges and crisp. Serve with blue cheese dressing for dipping.
Cal 237 Pro 4 Car 30 Fiber 1
Fat 12 (saturated fat) 5 Chol 16
This recipe has been added to the following public cookbooks:
patricks appetizer cookbook,
DONNASFARMHOUSE
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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