These tasty potato skins are lower in fat than the original version because they are baked and not fried. Serve them with ketchup or sour cream, you can sprinkle green onions into the sour cream to brighten the dish up a bit and get everyone in a party mood!

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Recipe Summary

Servings:
24
Yield:
24 hors d'oeuvres
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)

  • Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces

  • Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

Nutrition Facts

69 calories; protein 1.3g 3% DV; carbohydrates 11g 4% DV; fat 2.4g 4% DV; cholesterolmg; sodium 102.4mg 4% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2004
When baking the potatoes for these also roast some garlic (whole cloves) w/ olive oil. Smash several cloves of the garlic up and mix it with sour cream to serve with the skins. Yummy! Read More
(105)

Most helpful critical review

Rating: 1 stars
10/26/2006
These turned out dry and flavorless. Read More
(4)
58 Ratings
  • 5 star values: 36
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/01/2004
When baking the potatoes for these also roast some garlic (whole cloves) w/ olive oil. Smash several cloves of the garlic up and mix it with sour cream to serve with the skins. Yummy! Read More
(105)
Rating: 4 stars
10/22/2006
I liked this recipe because you don't deep fry them... I cooked my potatoes in the microwave for about 10 minutes rather than oven baking them. Also used an Olive Oil spritzer to oil up my spuds. After cooking them at 400 until they were crispy I filled them w/ bacon bits & cheese & broiled until the cheese melted. Read More
(96)
Rating: 4 stars
01/15/2005
This is a wonderful blend of spices. As others have mentioned, brushing on the oil works well. Just sprinkle on enough spices to lightly coat the potato. If you use the regular ten pound bagged potatoes instead of the big baking potatoes you may put on too much spice. That's what happened to me. Next time I'll know to use less spices sprinkled on top and to only cut the potatoes in half. It is a good recipe and great flavor. Read More
(44)
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Rating: 5 stars
01/10/2007
I made these for New Year's Eve. Then 3 days later had some from Bennegan's. These are MUCH better. Thank you! I added shredded cheese and crumbled crispy bacon. Also added green onion and served w/ ranch dressing to dip in. Read More
(27)
Rating: 4 stars
01/01/2004
these were great! they reminded me a lot of one of my favourite indian appetizers - fried vegetable pakoras. i used the skin from two left over baked potatoes and used 1/2 tsp of each seasoning. i will definitely cut down on the oil content next time and will try to brush it on instead of dipping. Read More
(20)
Rating: 5 stars
09/05/2007
Made these last night with an Italian flare. Cooked them first in the microwave scooped out 3/4 of potatoes (saved that to make potato crochets) coated them with olive oil and sprinked them with grated cheese oregano salt and pepper. Baked them in a 400 degrees oven for 15 to 18 minutes and put the broiler on for the last couple of minutes. Yummy! Read More
(20)
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Rating: 4 stars
01/01/2004
i add a little cheese towards end of cooking time. great Read More
(17)
Rating: 5 stars
12/14/2003
This is an easy yet amazingly tasty recipe. I made these potatoes several times and was praised for them every single time. I also experimented with the recipe several times once adding some cheddar cheese and another time substituting cajun seasoning for the spices given in the recipe. Very versatile and a definite keeper. Read More
(17)
Rating: 5 stars
08/23/2003
Loved them my company thought I spend hours in the kitchen. They were eaten in heatbeat. I should have doubled the recipe. Thanks for sharing such a low fat easy and delicious food. Read More
(14)
Rating: 1 stars
10/26/2006
These turned out dry and flavorless. Read More
(4)