No-Fry Spicy Potato Skins

Name: No-Fry Spicy Potato Skins
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

Rating: 4.52 stars

58 Ratings
42 Reviews
4 Photos

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!

By Candice

Gallery

Recipe Summary

Servings:

Yield:

24 hors d'oeuvres

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

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

Step 1

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

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

Reviews (42)

Most helpful positive review

cook4myluvs

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

Helpful

(105)

Most helpful critical review

Amanda Konieczny

10/26/2006

These turned out dry and flavorless. Read More

Helpful

(4)

58 Ratings

5 star values: 36
4 star values: 18
3 star values: 3
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

cook4myluvs

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

Helpful

(105)

Jill Welch

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

Helpful

(96)

DABDAB

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

Helpful

(44)

Nicole

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

Helpful

(27)

CURIOUS GEORGE

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

Helpful

(20)

Tee

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

Helpful

(20)

TRILAKES

01/01/2004

i add a little cheese towards end of cooking time. great Read More

Helpful

(17)

ITSIE

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

Helpful

(17)

LITTLE SCOOP

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

Helpful

(14)

Amanda Konieczny

10/26/2006

These turned out dry and flavorless. Read More

Helpful

(4)

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Nutritional Information

No-Fry Spicy Potato Skins

Servings Per Recipe: 24
Calories: 68.8

% Daily Value *

protein: 3 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 4 %

saturated fat: 2 %

cholesterol:

vitamin a iu: 1 %

niacin equivalents: 8 %

vitamin b6: 12 %

vitamin c: 20 %

folate: 3 %

calcium: 1 %

iron: 3 %

magnesium: 5 %

potassium: 7 %

sodium: 4 %

thiamin: 6 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of No-Fry Spicy Potato Skins

1 of 42

All Reviews

cook4myluvs

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!

Helpful

(105)

Jill Welch

10/22/2006

Helpful

(96)

DABDAB

01/15/2005

Helpful

(44)

Nicole

01/10/2007

Helpful

(27)

CURIOUS GEORGE

01/01/2004

Helpful

(20)

Tee

09/05/2007

Helpful

(20)

TRILAKES

01/01/2004

i add a little cheese towards end of cooking time. great

Helpful

(17)

ITSIE

12/14/2003

Helpful

(17)

LITTLE SCOOP

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.

Helpful

(14)

Amanda Konieczny

10/26/2006

These turned out dry and flavorless.

Helpful

(4)

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No-Fry Spicy Potato Skins

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (42)

Most helpful positive review

Most helpful critical review

All Reviews for No-Fry Spicy Potato Skins

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No-Fry Spicy Potato Skins

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (42)

Most helpful positive review

Most helpful critical review

All Reviews for No-Fry Spicy Potato Skins