Curried Potato Skins
- 6 large russet potatoes, well scrubbed
- 1 1/2 Tbs. olive oil
- 1 1/2 Tbs. water
- 2 tsp. curry powder (see related recipe at left)
- 1/4 tsp. cayenne pepper
- 1/2 tsp. freshly ground black pepper
- 6 green onions, thinly sliced, including
Prick the potatoes several times with a fork, place them directly on the oven rack, and bake until the interior feels soft when squeezed, 65 to 75 minutes. Let cool for 15 minutes.
Line a large, shallow baking pan with aluminum foil, then coat the foil with nonstick cooking spray. Set the prepared pan on a baking sheet.
In a small bowl, stir together the olive oil, water, curry powder, cayenne and black pepper.
Cut each potato in half lengthwise and scoop out the pulp, leaving a shell of pulp about 1/4 inch thick. Reserve the scooped-out potatoes for another use.
Using kitchen shears, cut the potato skins lengthwise into strips about 1 inch wide. Place in the prepared baking pan and brush with the olive oil mixture.
Bake for 5 minutes. Scatter the green onions over the top and return to the oven, reversing the position of the baking pan to ensure even baking. Bake until the potato skins are crisp, brown and sizzling, 8 to 10 minutes more.
To serve, transfer the potato skins to a platter.