LIFESTYLES by Ronda Gates

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Potato Skins

This recipe will yield 24 servings of approx. 1-1/2 oz each.
Each serving contains approx. 40 calories.
salt and pepper to taste
3large potatoes, about 4 inches long
1 tsp.margarine
1 tsp.oil
Bake potatoes until done. Cool and cut a lengthwise slice, 1/4 inch thick at edges, from one side, then turn and repeat on the other 3 sides of each potato, for a total of 12 pieces. Centers will have extra potato pulp which can be scooped out after slicing to make skins of even thickness. (This can be done ahead and skins can be set aside, tightly covered, until ready to top.) Cut each skin in half to make a total of 24 pieces. Stir fry skins in a mixture of margarine and oil until hot and crusty. Sprinkle with salt and pepper. Can add non fat Sour Cream and Chive Topping.

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