Potato Tombstones


Potato Tombstones

Potato Tombstones
2 lbs. russet potatoes
2 tbsp. vegetable oil
1 tsp. seasoned salt
1/4 cup ketchup
1 small plastic bag

Prep: 15 minutes, Cook: 30 minutes, Serves: 8

1. Preheat oven to 425°F and line 2 large baking sheets with foil. Cut potatoes into 1/2-inch thick slices; cut away the bottom to make a straight edge (to form the tombstone shape). Brush on both sides with oil and place on prepared baking sheets; sprinkle with seasoned salt. Cook for 15 minutes. Turn and remove from oven.

2. Place ketchup in a small plastic bag and cut a small amount off one corner. Squeeze bag gently and write R.I.P. on potatoes or decorate as desired. Return to oven and bake for 15 minutes more. 

Nutritional Information:
127 calories, 2 g protein, 4 g total fat (0 g sat., 0 g trans), 22 g carbohydrate, 1 g fiber, 3 g sugar, 0 mg cholesterol, 276 mg sodium, 4 points


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