2If you’ve decided this year that your entire table isn’t going to be a medley of purees, you can swap out mashed potatoes for potato skins. (Remember those? They’re crisp and delicious.) Bake russet potatoes, halve them, and remove all but ¼ inch of the flesh. (Save this flesh for tomorrow’s hash browns.) Cut each potato lengthwise into 3 strips. Brush the flesh sides with vegetable oil, and sprinkle with salt, pepper, and Parmesan. Bake at 400 degrees for 10 minutes. Sprinkle with crumbled crisp bacon and chopped scallions.
Recipe for potato skins with Parmesan and bacon
November 13, 2012
Read it all, now.
Don't miss any of your favorite stories again. Read the stories that matter to you as much as you want, whenever you want when you subscribe to BostonGlobe.com.
Get full access today for just 99¢