Crispy Potato Skin Snacks
Lots of good fiber in this recipe!
Ingredients:
Four (8 ounce) baking potatoes
1-1/2 tablespoons chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Butter-flavored vegetable cooking spray
1/2 cup (2 ounces) finely shredded fat free Cheddar cheese
Directions:
Scrub potatoes; prick each several times with a fork. Bake at 400 for 45 minutes or until done.
Combine chili powder and next seven ingredients, stirring well; set aside.
Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving 1/4-inch-thick shells. Reserve potato pulp for another use. Cut each potato shell into 4 wedges. Coat wedges with cooking spray; sprinkle evenly with chili powder and cheese. Bake at 400 for ten minutes or until crisp. Store in an airtight container.
Yeild: 32 snacks
21 calories each
