Baked Potato Skins

Serving Size
4 wedges
Number of Servings
    • 1 medium russet potato
    • 1 large sweet potato
    • 1/4 cup (1 ounce) grated Parmesan Cheese
    • 1 tablespoon bacon bits
    • 1/2 teaspoon dried basil leaves
    • 1/4 teaspoon garlic powder
    • Salt and pepper to taste
    • 1/4 cup (2-ounces) reduced-fat sour cream
    • 1 tablespoon fresh chopped chives
    • Butter-flavored cooking spray
Preheat oven to 425-degrees. Pierce potatoes with a fork several times. Place on a baking sheet and bake for about 1 hour or until tender; allow to cool slightly. In a small bowl, combine Parmesan, bacon bits, basil, garlic, salt and pepper. When potatoes are cool enough to handle, quarter them lengthwise. Scoop out the flesh, leaving a 1/2-inch thick shell. (Reserve and freeze or use the flesh for another recipe.) Cut strips in half crosswise. You should have 16 wedges. Coat the wedges with the cooking spray and place on a foil-lined baking sheet. Sprinkle with the Parmesan mixture. (These may be made ahead at this point and frozen for later use.) Bake for 10-12 minutes, or until golden brown. To serve, top with dollops of sour cream and sprinkle with the chives.
Nutrition Information
Nutritional Information Per Serving: 97 Calories; 3g Fat (25.0% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 157mg Sodium

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