No-Fry Spicy Potato Skins
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 large
Russet Potatoes1 cup
Olive Oil1 tsp
Salt1 tsp
Ground Black Pepper1.5 tsps
Chili Powder1.5 tsps
Curry PowderDirections:
1
Preheat the oven to 400 degrees F (200 degrees C)
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, and let them cool for 10 mins
5
Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes) Cut each potato half crosswise into 3 pieces
6
Place the olive oil in a small cup
7
Dip each potato piece into the olive oil and place it on a baking sheet
8
Repeat this with the remaining potato pieces Combine the salt and the spices and sprinkle the mixture over the potatoes
9
Bake the potato skins for 15 minutes or until they are crispy and brown
10
Serve them immediately