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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:
The reviewer gave this recipe 34 stars. This recipe average a 4.5 star rating.
Read Reviews (27)
Original recipe yield 24 hors d'oeuvres

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by CURIOUS GEORGE
these were great! they reminded me a lot of one of my favourite indian appetizers - fried... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2005 by DABDAB
This is a wonderful blend of spices. As others have mentioned, brushing on the oil works... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by FamilyCooks
When baking the potatoes for these, also roast some garlic (whole cloves) w/ olive oil. Smash... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2003 by LITTLE SCOOP
Loved them, my company thought I spend hours in the kitchen. They were eaten in heatbeat. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by TRILAKES
i add a little cheese towards end of cooking time. great MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by LILAHWI
These are absolutely delicious! Like another reviewer, I brushed the skins with the olive... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2006 by a_cook
I liked this recipe because you don't deep fry them... I cooked my potatoes in the microwave... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2003 by blgardner
These were Great! I've served them as an appetizer as well as part of a meal. Finally a good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2003 by PHRAWZTY
WOW! Great with sourcream! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2003 by ITSIE
This is an easy, yet amazingly tasty recipe. I made these potatoes several times, and was... MORE

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