Potato skins

Potato skins

Potato skins

Potato skins photo 1
Potato skins photo 2


  • salt - 1/2 tsp
  • paprika - 1 tsp
  • freshly ground pepper - 1/4 tsp
  • plain low-fat yogurt - 1/4 c
  • low-fat sour cream - 1/4 c
  • minced fresh chives - 2 Tbsp

How to make potato skins:

Thoroughly scrub potatoes; prick several times with a fork. Bake at 450° for 45 minutes to 1 hour or until done; allow to cool to touch.

Cut potatoes in half lengthwise; scoop out pulp (carefully), leaving 1/8-inch thick shells. Reserve pulp. Cut each potato shell lengthwise into 4 strips and place on ungreased baking sheet. Spray strips lightly with butter flavored vegetable cooking spray. Mix salt, paprika and pepper and sprinkle over strips. Bake at 425° for 14 minutes or until crisp.

In a small bowl combine yogurt, sour cream and chives. Serve potato skins with sour cream mixture. Yields 32 appetizers containing one potato skin and 3/4 teaspoon dip each.

Per Serving: 11 Calories, 0.4 g. Fat, 1 g. Cholesterol and 40 mg. Sodium.

Recipe categories: Appetizers, Side dish, Potato.

Potato skins
Average rating: 3 of 5, total votes: 4
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
carton 1% low-fat cottage cheese, low-fat cottage cheese, dried green peppercorns whole, medium tomatoes, large fresh mushrooms about 20; remove stems and save, pita bread, yeast, chopped fresh spinach, can shrimp, medium zucchini, washed and cut into 1-inch slices
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