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No-Fry Spicy Potato Skins
No-Fry Spicy Potato Skins
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Spice up low-cal potato skins with chili, curry, and coriander. Baked to crispy perfection for a memorable dish.
Ingredients:
  • 4 large russet potatoes
  • 0.25 cup olive oil
  • 0.5 teaspoon ground black pepper
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons curry powder
  • 1.5 teaspoons ground coriander seed
Instructions:
  • Preheat the oven to 400°F (200°C) to create the perfect cooking environment.
  • Bake the potatoes for 1 hour. Remove them from the oven, slice them in half lengthwise, and let them cool for 10 minutes. Scoop out most of the potato flesh, leaving about 1/4 inch against the skin (save the potato flesh for mashed potatoes).
  • Cut each potato half into thirds. Coat each potato piece in olive oil and arrange on a baking sheet. Repeat with the rest of the potato pieces.
  • Mix the salt and spices together, then generously season the potatoes with the mixture. Bake the potato skins at 400°F for 15 minutes, or until golden and crispy. Serve hot and fresh.

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