Recipe: Crispy potato skinsServes 2
Medically reviewed on Apr 17, 2018
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.
- 2 medium russet potatoes
- Butter-flavored cooking spray
- 1 tablespoon minced fresh rosemary
- 1/8 teaspoon freshly ground black pepper
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 1/8 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 Analysis (per serving)
|Serving Size||Two potato skin halves|
|Monounsaturated Fat||0 g|
|Saturated Fat||0 g|
|Total Fat||0 g|