Baked Potato Skins

Posted by Heart Niagara on

Prep time: 10 minutes
Serves: 8

Ingredients:

  • 1 Large russet potato
  • 2 Large sweet potatoes
  • 1⁄2 cup Parmesan cheese, grated
  • 1 tbsp Parsley, chopped
  • 1 tsp Dried basil leaves
  • 1⁄2 tsp Garlic powder
  • 1⁄2 tsp Salt
  • 1⁄2 cup Fat-free sour cream
  • 2 tbsp Chopped fresh chives or scallion greens

Directions:

1. Preheat the oven to 425°F.

2. Line a baking sheet with foil. Pierce the potatoes a few times with a fork. Place on the prepared baking sheet. Bake for 50-60 minutes, or until easily pierced with a fork. Remove and allow them to cool slightly.

3. In a small bowl combine parmesan, parsley, basil, garlic powder, and salt. When the potatoes are cool enough to handle, quarter lengthwise. Scoop out the potato leaving 1⁄4 inch thick shell.

4. Reserve the potato for another use.

5. Cut the strips in half crosswise. You should have 24 wedges. Place on the foil-lined baking sheet. Coat both sides with non-stick cooking spray. Sprinkle with the parmesan mixture.

6. Bake for 10-12 minutes, or until golden brown. To serve, top with dollops of sour cream. Sprinkle with the chives.

Notes:
Approximate nutritional information per serving: Protein 5g Total Fat 3g Carbohydrates 25g Calories 142 Sodium 280mg Cholesterol 5mg

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