Roasted Potato Skins with Horseradish Cream
Preheat oven to 425 degrees F.
Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down , and spray the flesh side with the olive oil spray. Season with salt and pepper, to taste. Roast until golden and crispy, about 35 minutes.
Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.
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