Curried Potato Skins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 321.1
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 33.8 mg
- Total Carbs: 65.8 g
- Dietary Fiber: 7.9 g
- Protein: 8.1 g
View full nutritional breakdown of Curried Potato Skins calories by ingredient
Introduction
For those who like a little spice... For those who like a little spice...Number of Servings: 6
Ingredients
-
6 large russet potatoes, well scrubbed
1 1/2 tablespoons olive oil
1 1/2 tablespoons water
2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/2 tablespoon ground pepper
6 green onions, thinly sliced (including green portions)
Directions
Approx. 6-8 pieces = 1 serving size (depending on potato size)
Preheat oven to 450 degrees F. (230 degress C.)
Prick the potatoes several times with a fork, place directly on oven rack, and bake until the interior feels soft when squeezed (65-75 min). Cool for 15 min.
Line a large baking sheet with aluminum foil, then coat the foil with nonstick cooking spray.
In a small bowl, stir together the olive oil, water, curry, cayenne, and pepper.
Cut each potato in half lengthwise and scoop out the pulp, leaving a shell of pulp about 1/4 inch thick. Reserve the scooped out potato pulp for use in other dishes, such as mashed potatoes or hash browns.
Using a knife or scissors, cut the skins lengthwise into strips about 1 inch wide. Place on the prepared backing sheet and brush with the olive oil mixture.
Bake for 5 minutes. Scatter the green onions over the top and return to the oven, reversing the position of the baking sheet to ensure even baking. Bake until crisp, brown, and sizzling (about 8-10 min).
Dipping sauce options:
Add a bit of curry to regular ketchup for added spice. I've also added a bit of cucumber and garlic salt (to taste) to one cup of fat-free yogurt for a cool, light dipping sauce. Both are fabulous!
Number of Servings: 6
Recipe submitted by SparkPeople user HAA119.
Preheat oven to 450 degrees F. (230 degress C.)
Prick the potatoes several times with a fork, place directly on oven rack, and bake until the interior feels soft when squeezed (65-75 min). Cool for 15 min.
Line a large baking sheet with aluminum foil, then coat the foil with nonstick cooking spray.
In a small bowl, stir together the olive oil, water, curry, cayenne, and pepper.
Cut each potato in half lengthwise and scoop out the pulp, leaving a shell of pulp about 1/4 inch thick. Reserve the scooped out potato pulp for use in other dishes, such as mashed potatoes or hash browns.
Using a knife or scissors, cut the skins lengthwise into strips about 1 inch wide. Place on the prepared backing sheet and brush with the olive oil mixture.
Bake for 5 minutes. Scatter the green onions over the top and return to the oven, reversing the position of the baking sheet to ensure even baking. Bake until crisp, brown, and sizzling (about 8-10 min).
Dipping sauce options:
Add a bit of curry to regular ketchup for added spice. I've also added a bit of cucumber and garlic salt (to taste) to one cup of fat-free yogurt for a cool, light dipping sauce. Both are fabulous!
Number of Servings: 6
Recipe submitted by SparkPeople user HAA119.