french fries

garimac

I just love potatoes and this is my favorite way to have what i now call french fries
When I bake potatoes I always bake extra and then can have then on the table in about 15 minutes.

Slice cold baked potatoes into 1/2 inch rounds
spray both sides with pam and season with your favorite seasoning.
Place in a hot non stick pan over medium heat and cook for 5 minutes on each side.
You might have to experiment with the time for how crispy you like them
I count them as one baked potato
They make me happy:happy:
It is also good with sweet potatoes

two other ways to use baked potatoes

crispy potato skins
Ingredients
2 medium russet potatoes baked
Butter-flavored cooking spray
1 tablespoon minced fresh rosemary
1/8 teaspoon freshly ground black pepper

Directions
Preheat the oven to 375 F.

cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.

Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.

Nutritional Analysis(per serving)Serving size: 2 potato skin halves
Calories 114 Cholesterol 0 mg
Protein 2 g Sodium 12 mg
Carbohydrate 27 g Fiber 4 g
Total fat 0 g Potassium 332 mg
Saturated fat 0 g Calcium 20 mg
Monounsaturated fat 0 g

southwestern potato skins
6 large potatoes baked
1 teaspoon olive oil
1 teaspoon chili powder
1/8 teaspoon Tabasco sauce
6 slices turkey bacon, cooked until crisp, chopped
1 medium tomato, diced
2 tablespoons sliced green onions
1/2 cup shredded cheddar cheese

Directions
Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.

cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the flesh attached to the skin.

In a small bowl, whisk together the olive oil, chili powder and hot sauce. Brush the olive oil mixture on the insides of the potato skins. Cut each half of the potato skin in half again crosswise. Place the potatoes onto the baking sheet.

In a small bowl gently mix together the turkey bacon, tomato and onions. Fill each potato skin with this mixture and sprinkle each with cheese.

Bake until the cheese is melted and the potato skins are heated through, about 10 minutes. Serve immediately.

Nutritional Analysis(per serving)Serving size: 4 wedges
Calories 195 Cholesterol 20 mg
Protein 7 g Sodium 267 mg
Carbohydrate 28 g Fiber 5 g
Total fat 7 g Potassium 433 mg
Saturated fat 3 g Calcium 92 mg
Monounsaturated fat 3 g

you can take the the potato that you cut out and blend it with some chicken stock to soup
or add a little flour and egg white and parm if you like and make potato pancakes

garimac

I just love potatoes and this is my favorite way to have what i now call french fries
When I bake potatoes I always bake extra and then can have then on the table in about 15 minutes.

Slice cold baked potatoes into 1/2 inch rounds
spray both sides with pam and season with your favorite seasoning.
Place in a hot non stick pan over medium heat and cook for 5 minutes on each side.
You might have to experiment with the time for how crispy you like them
I count them as one baked potato
They make me happy:happy:
It is also good with sweet potatoes

two other ways to use baked potatoes

crispy potato skins
Ingredients
2 medium russet potatoes baked
Butter-flavored cooking spray
1 tablespoon minced fresh rosemary
1/8 teaspoon freshly ground black pepper

Directions
Preheat the oven to 375 F.

cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.

Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.

Nutritional Analysis(per serving)Serving size: 2 potato skin halves
Calories 114 Cholesterol 0 mg
Protein 2 g Sodium 12 mg
Carbohydrate 27 g Fiber 4 g
Total fat 0 g Potassium 332 mg
Saturated fat 0 g Calcium 20 mg
Monounsaturated fat 0 g

southwestern potato skins
6 large potatoes baked
1 teaspoon olive oil
1 teaspoon chili powder
1/8 teaspoon Tabasco sauce
6 slices turkey bacon, cooked until crisp, chopped
1 medium tomato, diced
2 tablespoons sliced green onions
1/2 cup shredded cheddar cheese

Directions
Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.

cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the flesh attached to the skin.

In a small bowl, whisk together the olive oil, chili powder and hot sauce. Brush the olive oil mixture on the insides of the potato skins. Cut each half of the potato skin in half again crosswise. Place the potatoes onto the baking sheet.

In a small bowl gently mix together the turkey bacon, tomato and onions. Fill each potato skin with this mixture and sprinkle each with cheese.

Bake until the cheese is melted and the potato skins are heated through, about 10 minutes. Serve immediately.

Nutritional Analysis(per serving)Serving size: 4 wedges
Calories 195 Cholesterol 20 mg
Protein 7 g Sodium 267 mg
Carbohydrate 28 g Fiber 5 g
Total fat 7 g Potassium 433 mg
Saturated fat 3 g Calcium 92 mg
Monounsaturated fat 3 g

you can take the the potato that you cut out and blend it with some chicken stock to soup
or add a little flour and egg white and parm if you like and make potato pancakes