When baking the potatoes for these, also roast some garlic (whole cloves) w/ olive oil. Smash several cloves of the garlic up and mix it with sour cream to serve with the skins. Yummy!
I liked this recipe because you don't deep fry them... I cooked my potatoes in the microwave for about 10 minutes rather than oven baking them. Also used an Olive Oil spritzer to oil up my spuds. After cooking them at 400 until they were crispy I filled them w/ bacon bits & cheese & broiled until the cheese melted.
This is a wonderful blend of spices. As others have mentioned, brushing on the oil works well. Just sprinkle on enough spices to lightly coat the potato. If you use the regular ten pound bagged potatoes instead of the big baking potatoes you may put on too much spice. That's what happened to me. Next time I'll know to use less spices sprinkled on top and to only cut the potatoes in half. It is a good recipe and great flavor.
I made these for New Year's Eve. Then 3 days later had some from Bennegan's. These are MUCH better. Thank you! I added shredded cheese and crumbled crispy bacon. Also added green onion and served w/ ranch dressing to dip in.
these were great! they reminded me a lot of one of my favourite indian appetizers - fried vegetable pakoras. i used the skin from two left over baked potatoes and used 1/2 tsp of each seasoning. i will definitely cut down on the oil content next time and will try to brush it on instead of dipping.
Made these last night with an Italian flare. Cooked them first in the microwave scooped out 3/4 of potatoes (saved that to make potato crochets) coated them with olive oil and sprinked them with grated cheese oregano salt and pepper. Baked them in a 400 degrees oven for 15 to 18 minutes and put the broiler on for the last couple of minutes. Yummy!
i add a little cheese towards end of cooking time. great
This is an easy yet amazingly tasty recipe. I made these potatoes several times and was praised for them every single time. I also experimented with the recipe several times once adding some cheddar cheese and another time substituting cajun seasoning for the spices given in the recipe. Very versatile and a definite keeper.
Loved them my company thought I spend hours in the kitchen. They were eaten in heatbeat. I should have doubled the recipe. Thanks for sharing such a low fat easy and delicious food.
These turned out dry and flavorless.
