Ingredients

The following ingredients have 4 Servings
  • 6 russet potatoes ((approx 4 inches long) (see note))
  • 1/3 cup vegetable oil ((or canola))
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instruction

  • Preheat the oven to 450°F.
  • Scrub and wash the potatoes. Slice them in half lengthwise. Prepare a large bowl or pot full of water. This will be used to keep the potatoes from browning while they are being prepared.
  • Using a melon baller, scoop out the middle of the potato, leaving a border approximately 1/4" thick. When completed, place the potato in the water. You can also keep the pieces you scooped out and make some mashed potatoes!
  • Repeat until all of the potatoes have been scooped out.
  • In a small bowl, combine the oil, salt, and pepper.
  • Remove the potatoes from the water and shake off. Place them skin side down on a sil pad or tin foil on a large baking sheet.
  • Brush the oil mixture on the inside of each potato skin shell and let any excess oil drip off. Flip each shell upside down so the skin side is now up.
  • Brush each shell with the oil mixture on the skin side as well. Leave them skin side up for baking.
  • Bake the potato skin shells until they are just fork tender, approximately 12-15 minutes. The time will vary based on how thick you leave the shell and how large the potatoes are. You want them to be soft enough to eat but not too soft so they do not fall apart.
  • Remove them from the oven and let cool slightly before adding any fillings. See our other recipes for filling ideas and instructions.