Potato skins -- which just happen to be loaded with fibre and nutrients -- make addictively crispy finger food. Add the leftover potato flesh to pot pies, mashed potatoes or crab cakes. Serve the skins with salsa on the side.
- Portion size 24 servings
- Credits : Canadian Living Magazine: March 2014
Ingredients
Method
Using fork, prick each potato several times. Bake in 350°F (180°C) oven until tender, about 1-1/4 hours. Let cool slightly.Cut potatoes lengthwise into quarters. Scrape out flesh, leaving 1/4-inch (5 mm) thick shell; reserve flesh for another use. Cut each piece crosswise diagonally into thirds. (Make-ahead: Cover and refrigerate for up to 2 days.)
Arrange potato pieces, skin side down, on parchment paper–lined baking sheet. Whisk together oil, chili powder, garlic powder, pepper, onion powder and salt; brush over tops of potato pieces. Sprinkle with Parmesan cheese. Roast in 425°F (220°C) oven until golden and crisp, about 20 minutes.
Meanwhile, stir together yogurt, half of the chives, the parsley and mustard. Spoon small dollop onto each potato skin; sprinkle with remaining chives. Serve remaining yogurt mixture with potato skins.
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 31 mg
- Sugars trace
- Protein 2 g
- Calories 45.0
- Total fat 2 g
- Potassium 149 mg
- Cholesterol 2 mg
- Saturated fat trace
- Total carbohydrate 6 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 7.0
