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    You are in: Home / Recipes / Skinny Dippers (Baked Potato Skins for Dipping) Recipe
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    Skinny Dippers (Baked Potato Skins for Dipping)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 14, 2002

      Yummy and oh-so addictive -- I think that just about sums it up. Be careful to leave enough flesh on the skins, to keep them from burning too quickly when you crisp them up. My only other suggestion is to make twice as many as you think you need because once you start munching I think you'll find it darn near impossible to stop! The dressing is a gem too, and I think I'll be using it on more than potatoes from now on.

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    • on May 06, 2002

      Absolutely vanished into the crowd! The first time I made it I followed this recipe; the second time I served the garlic dip with cassava, cut think and deep fried like steak chips. The crowd went wild!

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    • on March 07, 2008

      Amazing finger food!! These were gone from the plate in a few minutes! thank you!

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    • on December 25, 2006

      I made these Christmas Eve '06. Everybody loved them! I kept a couple of halves for my DIL and stuffed with leftover flesh (twice baked)and she loved them as well! Thanks for sharing a great recipe that we will make again!

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    • on April 17, 2002

      Dzzunaluh

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    Nutritional Facts for Skinny Dippers (Baked Potato Skins for Dipping)

    Serving Size: 1 (138 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 294.8
     
    Calories from Fat 212
    71%
    Total Fat 23.5 g
    36%
    Saturated Fat 5.2 g
    26%
    Cholesterol 37.8 mg
    12%
    Sodium 60.7 mg
    2%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 2.4 g
    9%
    Sugars 0.9 g
    3%
    Protein 2.7 g
    5%

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