Hamburger and Fries. I didn't have bacon or lettuce - that was sad! However, it was still delicioso! The potato skins are better than fries any day of the week! Trust on me on this one! That is my Artisan Sesame Hamburger Bun, page 60, Low-Carbing Among Friends, vol-1.
CRISPY POTATO SKINS OR "FRIES"
Jonathan said with delight,
“This is a great appetizer. Put it in
the book!” A man named Arthur commented on my blog: “You have changed
my low-carb world. I never even thought I could have the skins from potatoes!” What to do with the rest of the potatoes - mash and give to a neighbor or guests or family who are not low-carbing.
Hamburger Buns - CLICK HERE
Hamburger Buns - CLICK HERE
3 lbs
potatoes (1.5 kg)
(approx. 13 oz (368 g) potato skins)
1/4 cup olive oil (60 mL)
1
tsp seasoning salt (5 mL)
1/4 tsp paprika (1 mL)
1 green
onion, chopped
11/2
cups Monterey
Jack , OR
Cheddar cheese
Peel potato skins in thin strips. Set peel aside.
In large bowl, combine olive oil, seasoning salt and
paprika. Add potato skins and toss in
seasoned oil to coat well. Lay out in
single layer on cookie sheets. Bake in
425°F (220°C) oven 15 to 30 minutes, checking every 5 minutes after the 15
minutes have elapsed to remove crisp, golden potato skins.
Once all potato skins are baked to perfection, lay
them out once again on cookie sheets and sprinkle with green onion and Monterey
Jack or Cheddar cheese. Bake 5 to 10 minutes,
or until cheese has melted.
Helpful Hints: These may also be served with a meal in lieu of
potatoes or French Fries. Use peeled
potatoes to make a scalloped potato casserole or mashed potatoes for family
members or friends or a neighbor not on a low-carb diet.
Yield: 6 servings
1
serving
235.9
calories
9.0
g protein
19.0
g fat
6.0
g carbs
An easy, tasty recipe!
3 lbs lean
ground beef (1.4 kg)
3 eggs, fork beaten
3 tbsp Gluten-Free Bake Mix, OR (45 mL)
2 tbsp coconut flour (30 mL)
1 tbsp GF Worcestershire
sauce, (15 mL)
(Lea and Perrins®, original formula)
1 tsp crushed garlic (5 mL)
1/2 tsp No Salt® (2 mL)
1/2 tsp seasoning salt (2 mL)
1/4 tsp black pepper (1 mL)
3 tbsp olive oil, divided
(45 mL)
In large bowl, place
ground beef and Gluten-Free Bake Mix, OR coconut flour. In small bowl, whisk eggs, Worcestershire sauce, crushed garlic, No Salt®, seasoning salt and black pepper. Add egg
mixture to ground beef and mix well. Form patties.
In large frying pan,
in half of the olive oil fry patties on the one side until cooked underneath,
flip and cook the other side.
Repeat. I place a lid on the
frying pan while cooking it on the other side, in order to make sure they are
not only browned but also no longer pink inside. Check when you think they are ready to make
sure the hamburger patties are well done.
Yield: 22 patties
1
patty
165.3
calories
12.7
g protein
12.1
g fat
0.4
g carbs