Crispy Potato Skins.
Ingredients:
4 large baking potatoes, scrubbed
salt
pepper
hing
ghee for deep frying
sour cream
Preparation:
Prick potatoes in several places with a fork; bake in a 400° oven until tender, about 1 hour.
Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping.
Heat ghee in a deep fryer to 375°. Place potato skins in deep fryer basket; lower into ghee and deep fry for about 2 to 3 minutes, or until skins are browned and crisp. Transfer potato skins to paper towels to drain. Sprinkle with salt , hing, pepper. Serve with sour cream if desired.
