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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Half Time Skins

Prep Time 20 minutes
Total Time 2 hours
Difficulty 1.0 Easy
Calories Per Servings 120 Calories
Servings 6
Nutrition facts Nutrition facts


Use your creativity by deciding what toppings to put on these potatoes

Ingredients 5


6 small (2 lbs) DOLE® Idaho Potatoes, scrubbed
 as needed vegetable oil
1/2 teaspoon dry Creole seasoning
 to taste salt
  Topping suggestions (below)




Preheat oven to 375 F.


6 small (2 lbs) DOLE Idaho Potatoes, scrubbed
vegetable oil, as needed


Prick each potato several times with tip of knife and brush lightly with oil. Place on large rimmed baking sheet.  Bake 45 to 50 minutes or until soft to touch.  Remove from oven and cool enough to handle.


1/2 teaspoon dry Creole seasoning
to taste, salt
Topping suggestions (below)


Cut potatoes in half lengthwise and scoop out centers, leaving about 1/4-inch potato attached to peel.  Place, potato halves, peel-side down, back on the baking sheet.  Brush potato centers lightly with oil; sprinkle with creole seasoning and salt, to taste.  Bake 20 to 25 minutes more or until crispy and golden brown.  Fill centers with topping, as desired.



Topping suggestions: Shredded Monterey Jack or Cheddar cheese, salsa, sour cream, guacomole, sliced green onions, chili, chopped tomatoes, carmelized onions, black beans and/or corn.



*Recipe provided by the Idaho Potato Commision

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