Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to hot. scrub potatoes well; brush with half of the oil. place potatoes on oven tray; bake, uncovered, in hot oven about 50 minutes or until tender. cool. cut each potato into six wedges; carefully remove flesh, leaving skins intact. place potato skins, skin-side down, on wire rack over oven tray; brush with remaining oil. roast, uncovered, in hot oven about 20 minutes or until crisp; serve with sour cream.

Target recipe: peel and slice 3 potatoes/chop or dice the last potato with skin on. cover diced potato with water. simmer until tender. take the 3 peeled and sliced potatoes,sliced celery and chopped onion and saute in 1 1/2 table spoons margarine. add boiling water to cover. add bay leaf and cook until very tender. put the 3 potatoes celery and onion in the blender, blend to liquefy. pour back in pan. add the chicken broth and cubed potatoes. add water to thin. sprinkle with cheddar cheese and green onion tops before serving.