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.)