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Crisp Garlic Potato Skins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.8812
Energy (kCal)217.3646
Carbohydrates (g)29.1472
Total fats (g)10.2504
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. One day or several hours ahead, prick potatoes with a fork. | 2. Bake in a 425° F oven for 40 to 50 minutes or till tender; cool, wrap and store in refrigerator. | 3. At serving time, cut baking potatoes into quarters. | 4. Scoop out the insides (reserve for another use), leaving ½-inch thick shells. | 5. Lightly brush both sides of potato skins with olive oil. | 6. Place, cut side up, on a large baking sheet. | 7. Bake at 425° F for about 15 minutes or until they are crisp. | 8. Meanwhile, in a small bowl combine the chopped tomatoes, basil, and garlic powder; spoon some of the tomato mixture into each potato quarter. | 9. Sprinkle with Parmesan cheese, and bake for 2 to 3 minutes longer until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 2 - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    tomato 2 chopped seeded 124.1379 27.5262 6.4768 1.0795
    basil 1/4 teaspoon crushed dried 0.0508 0.0059 0.006999999999999999 0.0014
    garlic powder 1/8 teaspoon 1.2826 0.2818 0.0641 0.0028
    parmesan cheese 2 teaspoons grated 12.3333 1.3333 1.3333 0.1667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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