No-Fry Spicy Potato Skins

4.5
(59)

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!

4
4
4
4
Servings:
24
Yield:
24 hors d'oeuvres

Ingredients

  • 4 large russet potatoes

  • ¼ cup olive oil

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 ½ teaspoons chili powder

  • 1 ½ teaspoons curry powder

  • 1 ½ teaspoons ground coriander seed

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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)

  3. 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

  4. 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 (per serving)

69 Calories
2g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 69
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 102mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 5%
Total Sugars 1g
Protein 1g
Vitamin C 12mg 61%
Calcium 10mg 1%
Iron 1mg 3%
Potassium 265mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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