RCI-SN.002.0252.001
Potato Skins with Cajun Dip
Forget buying those trans fat laden, icky versions of "potato skins" from the grocery store. This is an infinitely healthier and much more flavorful version.
Prep15 min
Cook20 min
Total35 min
Servings2
Difficultyintermediate
Ingredients
- 2 large
- fat free plain yogurt (not Greek)½ cup
- garlic clove1 unitcrushed
- 1 tsp
- green chili paste (or ½ small green chili½ tspchopped)
- ¼ tsp
- 1 unit
Method
1
Preheat oven to 400°F (200°C). Scrub the baking potatoes thoroughly under running water, then pat dry with a clean towel.
2
Prick each potato several times with a fork to allow steam to escape during baking. Place directly on the oven rack with a baking sheet on the lower rack to catch any drips.
25 minutes
3
Remove potatoes from the oven when they are tender when pierced with a knife. Allow to cool for 5 minutes until safe to handle.
4
Cut each cooled potato in half lengthwise. Using a small spoon or melon baller, scoop out the interior flesh, leaving approximately ¼-inch border of potato skin intact.
5
Place the potato skin halves cut-side up on a baking sheet. Bake at 400°F for 8-10 minutes until the edges are crispy and the skins are firm.
6
While the skins are finishing, prepare the Cajun dip: Combine fat-free plain yogurt, crushed garlic clove, tomato paste, and green chili paste in a small bowl.
5 minutes
7
Stir in celery salt, and season with salt and black pepper to taste. Mix until all ingredients are fully incorporated and the flavors are well distributed.
8
Remove the crispy potato skins from the oven and transfer to a serving platter. Serve warm alongside the Cajun yogurt dip.