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Restaurant-Style Potato Skins
June 21, 2003

In an attempt to cut the fat and carbs in this recipe I baked my potatoes in the oven for one hour at 425 degrees. The skins got very crispy, then all I had to do was cut in half and scoop out the pulp. We used a little butter flavored spray, non fat sour cream and chives. Yummy without all the fat. Chivo is another alternative we find pretty tasty.

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