Crispy Potato Skins

By Mayo Clinic staff

Dietitian’s tip:
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.

Serves 2

Ingredients:
2 medium russet potatoes
Butter-flavored cooking spray
1 tablespoon minced fresh rosemary
1/8 teaspoon freshly ground black pepper

Directions:
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: 2 potato skin halves
Calories 114
Cholesterol 0 mg
Protein 2 g
Sodium 12 mg
Carbohydrate 27 g
Fiber 4 g
Total fat 0 g
Potassium 332 mg
Saturated fat 0 g
Calcium 20 mg
Monounsaturated
Fat 0 g