Recipe: Crispy Spud Skins

CRISPY SPUD SKINS

4 medium to large russet or other baking potatoes, scrubbed, but unpeeled
3/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 plump clove garlic, minced
2 teaspoons freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
2 tablespoons minced fresh chives, plus additional for garnish
Salt and freshly ground black pepper (to taste)
Crumbled crisp cooked bacon for garnish (optional)

Preheat the oven to 375 degrees F.

Prick each potato in several places with a fork to let steam escape.

Bake the potatoes directly on an oven rack for about 1 hour, until tender. Remove the potatoes from the oven. When they are cool enough to handle, slice them in half lengthwise and scoop out the cooked potato (reserve for another use), leaving a shell about 1/4-inch thick. Halve each potato shell lengthwise again. (The skins can be made to this point a day ahead and kept refrigerated. Bring them back to room temperature before proceeding.)

Whisk together the olive oil, lemon juice, garlic, Parmesan, Worcestershire, chives and salt and pepper to taste.

Fire up the grill, bringing the temperature to medium.

Brush the potato skins lightly with the dressing and grill them, uncovered, over medium heat for 3 to 4 1/2 minutes per side, until crisp. If grilling on a covered grill, cook for the same amount of time, turning once midway.

Arrange the potato skins on a platter and sprinkle them with chives and, if you wish, a little bit of bacon. Serve immediately with the dressing used for drizzling or dunking. Use any extra dressing on your favorite greens.

Makes 4 servings
Source: The Cleveland Plain Dealer, April 2001