In The Low-Carb Cookbook, Fran McCullough has a recipe for potato skins (the only potato recipe, of course). She said if you take a large (by which I assume she does NOT mean one of those monster baking potatoes, just a big potato out of a bag of russets), flat potato, bake it, cut it in half, and scrape out all but about 1/4 inch of flesh, then fill it with cheese and such, you will have about 10 to 15 grams of carbs.