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Ingredientes
- 2 Tbsp. Unsalted butter
- 1 tsp Worcestershire sauce
- 1 1/2 tsp Dijon-style mustard Cayenne to taste Skins from 4 baked russet potatoes, cut lengthwise, into 1-inch-wide, strips Garnish: lowfat sour cream dipping sauce, recipe follows
Direcciones
- In a small heavy skillet heat the butter with the Worcestershire sauce over low heat, remove the skillet from the heat, and stir in the mustard and the cayenne. Brush the insides of the skins with the mustard mix, arrange the skins brushed side up on a buttered baking sheet, and sprinkle them with salt and pepper. Bake the skins in a preheated 450 degree oven for 5 - 10 min, or possibly till they are golden brown and crisp, and serve them with the dipping sauce.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 34g | |
| Calories 208 | |
| Calories from Fat 202 | 97% |
| Total Fat 23.04g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 59mg | 2% |
| Potassium 53mg | 2% |
| Total Carbs 1.13g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.59g | 0% |
| Protein 0.24g | 0% |
