Cowboy Potato Skins

Recipe from: me

One thing I love about this recipe–besides its being crunchy and delicious–is that its a perfect way for low-carb eaters to have the pleasure of eating potatoes without spiking their blood sugar. They also fill up a lot of space on the plate so it looks like a hearty breakfast.


  • potato skins leftover from making potato soup (I had ten halves)
  • 1/4 c. melted butter (can be made truly dairy-free by using oil)
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • pinch of salt
  • dash of pepper


Lay out your potato skins on a large cookie sheet. Using a pastry brush, smear the fleshy inside of each skin with butter. Sprinkle with salt, pepper, paprika, and onion powder.

Bake at 425 degrees for 10-15 minutes or until golden and crispy. Serve with eggs and sausage and black coffee for a breakfast fit for a cowboy. (I just had to say that ’cause it sounds good, but I don’t like sausage and I don’t drink coffee, and if I did drink coffee it would be loaded with cream.)


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