No-Fry Spicy Potato Skins

No-Fry Spicy Potato Skins

Made  times

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 69 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  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.


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


  1. 56 Ratings

Most helpful positive review

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

These turned out dry and flavorless.

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!

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 spud...

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 bagg...

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 ...

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....

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 w...

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 ...

i add a little cheese towards end of cooking time. great

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.