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No-Fry Spicy Potato Skins
SUBMITTED BY:
jen
"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!"
RECIPE RATING:
Read Reviews
(27)
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Original recipe yield 24 hors d'oeuvres
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
4 large russet potatoes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander seed
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DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
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)
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
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.
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REVIEWS
Reviewed on Jan. 1, 2004 by CURIOUS GEORGE
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CURIOUS GEORGE
Jan. 1, 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.
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8 users found this review helpful
these were great! they reminded me a lot of one of my favourite indian appetizers - fried...
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Reviewed on Jan. 15, 2005 by DABDAB
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DABDAB
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.
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7 users found this review helpful
This is a wonderful blend of spices. As others have mentioned, brushing on the oil works...
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Reviewed on Jan. 1, 2004 by
FamilyCooks
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FamilyCooks
Jan. 1, 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!
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7 users found this review helpful
When baking the potatoes for these, also roast some garlic (whole cloves) w/ olive oil. Smash...
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Reviewed on Aug. 23, 2003 by LITTLE SCOOP
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LITTLE SCOOP
Aug. 23, 2003
Loved them, my company thought I spend hours in the kitchen. They were eaten in heatbeat. I should have doubled the recipe. Thanks for sharing such a low fat, easy and delicious food.
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7 users found this review helpful
Loved them, my company thought I spend hours in the kitchen. They were eaten in heatbeat. I...
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Reviewed on Jan. 1, 2004 by TRILAKES
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TRILAKES
Jan. 1, 2004
i add a little cheese towards end of cooking time. great
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6 users found this review helpful
i add a little cheese towards end of cooking time. great
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Reviewed on Jan. 1, 2004 by LILAHWI
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LILAHWI
Jan. 1, 2004
These are absolutely delicious! Like another reviewer, I brushed the skins with the olive oil. They're great paired with chili!
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6 users found this review helpful
These are absolutely delicious! Like another reviewer, I brushed the skins with the olive...
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Reviewed on Oct. 22, 2006 by
a_cook
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a_cook
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.
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4 users found this review helpful
I liked this recipe because you don't deep fry them... I cooked my potatoes in the microwave...
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Reviewed on Aug. 23, 2003 by
blgardner
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blgardner
Aug. 23, 2003
These were Great! I've served them as an appetizer as well as part of a meal. Finally a good snack for those of us who watch our fat intake!
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4 users found this review helpful
These were Great! I've served them as an appetizer as well as part of a meal. Finally a good...
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Reviewed on Aug. 23, 2003 by PHRAWZTY
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PHRAWZTY
Aug. 23, 2003
WOW! Great with sourcream!
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4 users found this review helpful
WOW! Great with sourcream!
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Reviewed on Dec. 14, 2003 by
ITSIE
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ITSIE
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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3 users found this review helpful
This is an easy, yet amazingly tasty recipe. I made these potatoes several times, and was...
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No-Fry Spicy Potato Skins
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