Prep 15 mins
Cook 30 mins
Love potato skins but don't need all the fat and calories that go along with them? This version from EatingWell Magazine reduces the fat but keeps the great taste and you still receive all that great potassium.
- 5 large russet potatoes
- 1 teaspoon olive oil
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons parmesan cheese, freshly grated
- Preheat oven to 400°F
- Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips (Reserve peeled potatoes for another use.)
- Toss potato skins with oil, paprika, salt and cayenne.
- Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan.
- Bake until tender and golden, about 25 to 30 minutes.
- Serves 4.
These are awesome! Very easy to prepare. They came out nice and crispy. Served them like fries with ketchup. Thanks for posting. :)
Great low fat alternative! Made them for the entire family and everyone raved. I was unsure if 1 tsp of oil was going to be enough, but added the spices to the oil, then dumped all ingredients into a zippy bag so they could be mixed thoroughly. Worked out great! I dolloped some low fat sour cream on each skin before serving and yummo!! Thanks for posting this great recipe Bev.
So good and so easy. Made to accompany a hotdog lunch in place of the usual (and more caloric) french-fries. At first, my straying from the norm was not well-received by the family, but when they tasted these lovely potato skins, all issues were quickly resolved. Delicious with ketchup (we're real plebes).