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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

Cooking spray

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



  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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.