Scoop out some of the pulp, leaving sturdy shells about 1/4 inch thick.
Not exact matches
I cut them in half * and
scooped out the
pulp ** until there was just a thin layer
of potato covering the skin.
Cut potatoes in half and
scoop out the
pulp until a thin layer
of potato remains.
Carefully
scoop out a teaspoon or so
of potato
pulp from each half and add to medium bowl, leaving potato «shells» intact.
It turns
out you need to let them ripen almost to the point
of rot over-ripeness and then
scoop out the
pulp.
Make sure you
scoop all the pumpkin
pulp out of the pumpkin.
Scoop out the seeds and
pulp from the squash, and spread in an even layer on one
of the baking sheets.
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
scoop out the
pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch
of the potato skin and
pulp intact.