Classic Baltimore restaurant recipes [Pictures]
Get the recipes for your favorite dishes at Baltimore restaurants. We've got the recipe for the Helmand's baked pumpkin, Prime Rib's chocolate mousse pie, Rusty Scupper's crab dip and more.
• Also see: Nostalgic Baltimore restaurants
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Greenberg Potato Skins, The Prime Rib( Amy Davis, Baltimore Sun / March 15, 2012 )
Makes 4 servings
4 large Idaho potatoes, washed and dried
Vegetable oil for frying
Sour cream Horseradish sauce Set your oven rack to the middle position. Preheat oven to 450 degrees. Bake potatoes on the middle rack for one hour. Allow potatoes to cool for one hour. Slice cooled potatoes in half, length-wise. Using a large spoon, scoop most of the flesh out of the potato leaving about 1/8 of an inch on the skin. Slice the hollowed out halves in half again across the middle. Heat the vegetable oil in a pot, leaving at a few inches of space to the top of the pot, to 375 degrees. Deep fry the potato skins, four at a time, until they are golden brown. Lightly salt as soon as they are placed on a draining rack or paper towel. Serve with the sour cream and horseradish sauce on the side.
-- Courtesy of the Prime Rib; published in a 2012 food section story about a "Mad Men"-themed dinner party