Crispy potato skins
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
Total carbohydrate: 27 g
Cholesterol: 0 mg
Dietary fiber: 5 g
Monounsaturated fat: 0 g
Protein: 2 g
Saturated fat: 0 g
Serving size: Two potato skin halves
Sodium: 18 mg
Total fat: 0 g
DASH Eating Plan Servings
Diabetes Meal Plan Choices
Mayo Clinic Healthy Weight Pyramid Servings
Carbohydrates: 1 1/2
Last Updated Apr 17, 2014