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Cheesy Potato Skins

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  40 Minutes
  4 servings
We often take the ultra-low-fat potato and fry it into nutritional oblivion. But it doesn't have to be that way. Here is a makeover of a high-fat spud favorite, great as an appetizer or side dish.
5   large russet potatoes
1 teaspoon  olive oil
1/2 teaspoon  paprika
1/4 teaspoon  salt
1/8 teaspoon  cayenne pepper
2 tablespoon  freshly grated parmesan cheese
Cheesy Potato Skins Recipe at
Preheat oven to 400°F.

Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use). Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Finger Foods: Oven-Fried Sides
 Lighter Spuds: Baked Potatoes
 30-Minute Potatoes
Nutrition Facts per Serving
Yield:   4 servings
Calories: 196
Fat. Total: 2g
Protein: 6g
Carbohydrates, Total: 40g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 2mg
Sodium: 202mg
% Cal. from Fat: 9%
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