Cheesy Potato Skins
We often take the ultra-low-fat potato and fry it into nutritional oblivion. But it doesn’t have to be that way. Here is a makeover of a high-fat spud favorite, great as an appetizer or side dish.
5 large russet potatoes
1 tsp. olive oil
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 Tbsp. freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.)
Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes.
Makes 4 servings.
Per serving: 200 calories; 2 g total fat (1 g sat, 1 g mono); 42 g carbohydrate; 5 g protein; 3 g fiber; 359 mg sodium. …use a salt substitute to reduce sodium level.