Hi,
Does anyone know how many carbs are in a potato skin with all the meat taken out, just the empty skin?

well, not sure exactly...
but here's what I found in Corrine T. Netzer's
The Complete Book of Food Counts

potato skins, (Inland Valley Munch Skins Meals) 2/3 cup, 5 oz. 24 carbs, 2 fiber

So if you only had one, with none of the stuff... you probably didn't do tooooo bad...!!!

Years ago in the Biz we used to deep fry the peelings from the raw potatoes season them up and serve them to the bar crowd to munch on. I'm gonna do some research and get back to you. I think you might find this one next season hopefully. You have got my creative juices flowing. Debbie!!!! Fire up the fryer.

Thanks for the idea!

Blaine

I prefer not frying at all....but especially not deep fry!

How about baking?

Haven't had them since I started LC, because I have no potatoes in the house, but I used to make "tato skins" this way:

Several Maine potatoes ("east coast", not russet) baked for 20 min @ 350. Cool
Cut in half, scoop out meat (finish cooking and feed to someone else if desired)
Place on cookie sheet, about 1/2" between each.
Sprinkle a little shreadded cheese and crumbled bacon. Add onion, chives, other ingredients as desired.

Bake @ 350 degrees until cheese is melted and bubbly.

Serve with small bowls of sour cream, salsa, black olives (sliced), chopped tomato, whatever is allowed and hits your fancy.

I served this for many years to my kids. I cooked the potatoes and prepared the skins....then let each child add their own ingredients before cooking. Basically we'd empty out the veggie bon and add whatever looked good. My daughter left off the bacon, but preferred more cheese.

I have no idea what the carb count would be, since I can't find a listing for potato skins anywhere!

Man, these sound good.....guess I'll buy a couple of potatoes on payday....but my son would LOVE the treat!

PS. I figure 2-3 halves should be a serving....based on the amount of cheese, etc needed for each half. Sound about right?

I've found that daikon is such a good replacement for potatoes that it doesn't make any sense to use potatoes at all.

Cut a daikon section about four inches long, then cut it in half lengthwise. Boil each half for about 15-20 minutes (just to soften them) and allow to cool. Then just scoop out the center (make a little boat, in other words) and then drop them in a deep fryer at 350-375 degrees for about two-and-a-half minutes. Drain and let cool for about two minutes, then put them back in to crisp them up.

Basically, this is "Good Eats" Alton Brown's double-frying method for french fries, which yields fries that are crispy on the outside and fluffy on the inside. It's a bit of trouble, I know (its a lot easier to just cut up the daikon and make french fries with it), but it is possible to make "potato skins" with daikon.

Daikon Fries??? Does anyone know how to get the inside of the fries more like the texture of potatoes fries? I tried with the soy flour and without and deep-frying, but the insides were still gooey. The outsides were also a bit flimsy. I fried at 375 for 10 minutes.