Crispy Potato Skins
You can use any number of herbs or spices to season the potato skins. Try fresh basil, chives, dill, garlic, cayenne pepper, caraway seed, tarragon or thyme.
2 medium russet potatoes
Butter-flavored cooking spray
1 tablespoon minced fresh rosemary
1/8 teaspoon freshly ground black pepper
Preheat the oven to 375 F.
Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.
Carefully — potatoes will be very hot — cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.
Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.
(per serving) Serving size: 2 potato skin halves Calories 114, Cholesterol 0 mg, Protein 2 g, Sodium 12 mg, Carbohydrate 27 g, Fiber 4 g, Total fat 0 g, Potassium 332 mg, Saturated fat 0 g, Calcium 20 mg, Monounsaturated fat 0g