Crispy Potato Skins

By LadyRev-2

Ingredients

• 4 medium russet potatoes, scrubbed
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• hot red pepper sauce

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 450 F. Spray a baking sheet with vegetable
cooking spray.

Peel potatoes lengthwise. Cut potato peelings into I-inch¬
wide strips, leaving some flesh intact. Save excess potato flesh for another use. Reserve skins.

In a medium bowl, combine oil, salt, black pepper, and hot
pepper sauce. Add potato skins to oil mixture; toss to coat.

Lay potato skin strips on prepared baking sheet. Bake
potato skins until crispy and golden brown, about 20 minutes. Serve immediately.

VARIATION
For cheesy potato skins, sprinkle them with Y. cup shredded reduced-fat American cheese, cheddar cheese, Monterey Jack cheese, or a combination
of all three cheeses, during the last 5 minutes of baking. Top with a dollop of nonfat sour cream.
Or, for a taste of India, substitute ~ teaspoon curry powder for the hot red pepper sauce and proceed as recipe directs. Top potato skins with some nonfat plain yogurt.

COOK'S TIPS

Soak the scrubbed potatoes in a bowl of cold water for 30 minutes to remove excess starch. After peeling, return potatoes to water to prevent discoloration.

Using a sharp knife, remove potato peel in strips, leaving a thin shell of potato inside. Cur the peel lengthwise into l-inch¬wide strips. Proceed as directed.

PER SERVING: Calories 235 (7% from fat) Carbohydrates 51 g Protein 5 g Sodium 283 mg Fat 2 g Cholesterol O mg