No-Fry Potato Skins


No-Fry Potato Skins

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    Servings and Ingredients

    4 large russet potatoes, scrubbed
    ¼ c. olive oil, like Bertolli
    1 tsp. salt
    ½ tsp. ground black pepper
    1 ½ tsp. chili powder
    1 ½ tsp. curry powder
    1 ½ tsp. ground coriander seed


    1. Preheat oven to 400 degrees.
    2. Bake the potatoes for 1 hour.
    3. Remove the potatoes from the oven, but keep the oven on.
    4. Slice the potatoes in half lengthwise. Let cool for 10 minutes.
    5. Scoop out most of the potato flesh, leaving about 1/4 inch of the flesh against the potato skin.
    6. Save the flesh for another use, such as mashed potatoes.
    7. Cut each potato in half crosswise into 3 pieces.
    8. Place olive oil in a small cup.
    9. Dip each potato piece into the olive oil and place it on a baking sheet, repeating until all potato pieces have been dipped.
    10. Combine salt, black pepper, chili powder, curry powder and coriander seed. Sprinkle over potatoes.
    11. Bake the potato skins for 15 minutes, or until they are crispy and brown.
    12. Serve immediately.

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