Crispy potato skin snacks

Yield: 1 Servings

Measure Ingredient
4 Baking potatoes;, (8 oz ea)
1½ tablespoon Chili powder
2 teaspoons Paprika
1 teaspoon Gr. cumin
½ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Dried oregano
¼ teaspoon Salt
¼ teaspoon Ground red pepper
Butter-flavored vegetable cooking spray
½ cup Finely shredded recuced-fat sharp cheddar cheese; (2oz)

Here's a recipe I came across the other day. I haven't had a chance to try it yet. It's from Cooking Light Cookbook 1996.

Scrub potatoes; prick each several times with a fork. Bake at 400 for 45 minutes or until done.

Combine chili powder and next 7 ingredients, stirring well; set aside.

Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving ¼-inch-thick shells. Reserve potato pulp for another use. Cut each potato shell into 4 wedges. Coat wedges with cooking spray; sprinkle evenly with chili powder and cheese. Bake at 400 for 10 minutes or until crisp. Store in an airtight container. Yeild 32 snacks (21 calories each).

Per snack: Fat .5g, saturated fat .2g, protein .9g, carbohydrate 3.5g, cholesterol 1mg, sodium 36mg, fiber .4g, iron .3mg, calcium 19mg BTW, we always eat potato skins and have never had any ill effects. Lots of good fiber there. I do try to buy organic, however. Perhaps your concern is when there is green under the skin. That is solanin(sp) and the potato should be peeled before eating. They get that from being exposed to light, either in growing or storing, so keep them in a cool, dark place.

Posted to fatfree digest by The Bilinski Family <twix@...> on May 07, 1998

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