Zesty Potato Skins
Potatoes are a good source of vitamin C, B6, and potassium, and are naturally low in calories. Unfortunately, out of the 125 pounds of potatoes consumed by each American in a year, most are sliced and deep fried! Try this recipe as a fresh alternative to the usual chips and dip.
Serves: 3 potato skins
6 medium red potatoes (about 1 ¼ pounds total), baked
½ tsp garlic powder
½ tsp chili powder
½ tsp ground cumin
1/8 tsp pepper
8 ounces fat-free cottage cheese, undrained
½ tsp grated lime zest
1 ½ Tbsp fresh lime juice
1 Tbsp green onions (green part only), finely chopped
¼ tsp chili powder
4 large black olives, each cut into 6 slices
- Preheat oven to 450 degrees.
- Cut each baked potato in half. Scoop out the centers, leaving about ¼ inch of potato around the inside. Cut each half in half. Lightly spray the pulp side with cooking spray.
- In a small bowl, stir together the garlic powder, ½ tsp chili powder, the cumin, and pepper. Sprinkle on the pulp side. Place with the skin side down on a baking sheet. Bake for 15-20 minutes, or until lightly browned.
- Meanwhile, in a food processor or blender, process the remaining ingredients except the olives until smooth. Spoon about 1 tsp mixture into each baked potato skin. Top each piece with an olive slice.