Difference between revisions of "Crispy Potato Skins"
RealRecipes (talk | contribs) m (Text replace - "Category:World Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Vegetarian appetizer Recipes" to "Category:Vegetarian Recipes Category:Appetizer Recipes") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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| + | [[Category:Appetizer Recipes]] | ||
[[Category:Low-cholesterol Recipes]] | [[Category:Low-cholesterol Recipes]] | ||
[[Category:Russet potato Recipes]] | [[Category:Russet potato Recipes]] | ||
[[Category:Rosemary Recipes]] | [[Category:Rosemary Recipes]] | ||
Revision as of 17:07, 11 April 2012
Description
You can use any number of herbs or spices to season the potato skins. Try Fresh basil, chives, dill, garlic, cayenne pepper, caraway seed, tarragon or thyme.
- Contributed by World Recipes Y-Group
- Serves 2
Ingredients
- 2 medium russet potatoes
- butter-flavored cooking spray
- 1 tablespoon minced fresh rosemary
- ⅛ teaspoon freshly ground black pepper
Directions
- Preheat the oven to 375°F.
- Wash the potatoes and pierce with a fork.
- Place in the oven and bake until the skins are crisp, about 1 hour.
- Carefully - potatoes will be very hot - cut the potatoes in half and scoop out the pulp, leaving about ⅛ inch of the potato flesh attached to the skin.
- Save the pulp for another use.
- Spray the inside of each potato skin with butter-flavored cooking spray.
- Press in the rosemary and pepper.
- Return the skins to the oven for 5 to 10 minutes.
- Serve immediately.
Nutritional information
Per serving (2 potato skin halves):
- Calories 114 | Cholesterol l0mg | Protein 2g | Sodium1 2mg | Carbohydrate 27g | Fiber 4g | Total Fat 0g | Potassium 332mg | Saturated Fat 0g | Calcium 20mg | Monounsaturated Fat 0g
