Carefully slice each potato in half lengthwise, and scoop the potato flesh into a bowl, leaving the skins intact.
Not exact matches
Carefully place
potato slices on grill.
Once the
potatoes are cool enough to handle,
slice in half and
carefully scoop out the inside of each half with a spoon.
Carefully slice each cooled
potato in half lengthwise.
Carefully stack the
potato slices and cut into 1/4 inch strips.
Remove from the oven, tent with foil
carefully so as not to touch the shallot mixture, and rest 15 minutes before
slicing and serving with some roasted Dutch baby
potatoes and Brussels sprouts.
Cut a thin
slice from the top of each
potato and
carefully scoop out
potato pulp into a bowl, leaving shells intact like this.
Carefully flip the sweet
potato slices and return the pan to the oven for another 15 minutes.
Lay the
potato slices carefully in the hot oil, overlapping slightly.
Carefully slice it up and serve with mashed
potato or chips and green vegetables.