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Restaurant-Style Potato Skins
September 23, 2005

What a simple yet flavoursome dish. I served this as a side dish to dinner tonight (sausages, salad and coleslaw) Rather than frying these, I baked them at 250oC (about 400oF) for 20 minutes turning once - don't like my family eating fried foods (I scarcely coated them with vegetable oil). They were super crunchy and when tossed in a salt blend (I tossed then in 1 teaspoon of chicken salt and 1/2 a teaspoon of regular salt) and didn't bother with the bacon or cheese, they practically flew out of the serving dish!!! Misty thank you for such a fantastic recipe - this one is a keeper (my husband wants it for dinner tomorrow night it's that good)

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