No-Fry Spicy Potato Skins Recipe -
No-Fry Spicy Potato Skins Recipe

No-Fry Spicy Potato Skins

Recipe by  

"These tasty potato skins are lower in fat than the original version because they are baked and not fried. Serve them with ketchup or sour cream, you can sprinkle green onions into the sour cream to brighten the dish up a bit and get everyone in a party mood!"

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Ingredients Edit and Save

Original recipe makes 24 hors d'oeuvres Change Servings


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. 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)
  3. Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
  4. Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2004

When baking the potatoes for these, also roast some garlic (whole cloves) w/ olive oil. Smash several cloves of the garlic up and mix it with sour cream to serve with the skins. Yummy!

Most Helpful Critical Review
Oct 25, 2006

These turned out dry and flavorless.

Oct 22, 2006

I liked this recipe because you don't deep fry them... I cooked my potatoes in the microwave for about 10 minutes rather than oven baking them. Also used an Olive Oil spritzer to oil up my spuds. After cooking them at 400 until they were crispy, I filled them w/ bacon bits & cheese & broiled until the cheese melted.

Jan 15, 2005

This is a wonderful blend of spices. As others have mentioned, brushing on the oil works well. Just sprinkle on enough spices to lightly coat the potato. If you use the regular ten pound bagged potatoes instead of the big baking potatoes you may put on too much spice. That's what happened to me. Next time I'll know to use less spices sprinkled on top and to only cut the potatoes in half. It is a good recipe and great flavor.

Jan 10, 2007

I made these for New Year's Eve. Then 3 days later had some from Bennegan's. These are MUCH better. Thank you! I added shredded cheese and crumbled crispy bacon. Also added green onion and served w/ ranch dressing to dip in.

Jan 01, 2004

these were great! they reminded me a lot of one of my favourite indian appetizers - fried vegetable pakoras. i used the skin from two left over baked potatoes and used 1/2 tsp of each seasoning. i will definitely cut down on the oil content next time, and will try to brush it on instead of dipping.

Sep 05, 2007

Made these last night with an Italian flare. Cooked them first in the microwave, scooped out 3/4 of potatoes (saved that to make potato crochets), coated them with olive oil and sprinked them with grated cheese, oregano, salt and pepper. Baked them in a 400 degrees oven for 15 to 18 minutes and put the broiler on for the last couple of minutes. Yummy!

Dec 14, 2003

This is an easy, yet amazingly tasty recipe. I made these potatoes several times, and was praised for them every single time. I also experimented with the recipe several times, once adding some cheddar cheese, and another time substituting cajun seasoning for the spices given in the recipe. Very versatile, and a definite keeper.


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  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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