Picture this. You’ve settled into your booth at a laid back restaurant, the kind that serves comforting food at reasonable prices. Your eyes scan the menu when you land on the indulgence to end all indulgences, the potato skins. Sure, they’re basically fried potatoes stuffed and overflowing with various cheeses, oils, and rich toppings, but they taste so good! Well, we’re here to tell you to resist! Order a healthy entree, get out of that restaurant, and tomorrow, cook up this healthy alternative to traditional potato skins.
Our healthy potato skins recipe is full of flavor, but not stuffed with excess fat and calories. For one thing, we don’t hollow out our potatoes only to fill them with heavy, creamy toppings. We substitute intense flavor for fattening creams and cheeses, and it will delight your taste buds just as much as a potato full of sour cream will. The secret is to use a combination of healthy veggies, such as tomatoes and spring onions, and rely on rich, savory, smoky chipotle paste to infuse these potato skins with a whopping dose of flavor. You’ll enjoy the same great crispy texture as traditional potato skins, but without the unhealthy toppings that make restaurant potato skins so full of fat and calories.
And yes, we do use sour cream. But when you opt for low-fat sour cream, in a moderate quantity, you’ll find that you get the creaminess you crave, without the extra fat and high caloric intake.
Yields: 16 servings | Serving Size: 2 potato skins | Calories: 85 | Total Fat: 3 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 78 mg | Carbohydrates: 13 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 2 g | SmartPoints: 3 |
- 4 large baking potatoes, rinsed and dried
- 1/4 cup extra virgin olive oil, divided
- 1-1/2 teaspoons chipotle seasoning
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 2 tomatoes, finely chopped
- 1 sweet onion, finely chopped
- 2 tablespoons balsamic vinegar
- 1/2 cup low-fat Greek yogurt, optional sour cream
- Preheat the oven to 400 degrees F.
- Lightly brush the potatoes with extra-virgin olive oil, wrap in foil and place on a baking sheet. Bake for 1 hour or until tender when pierced with a fork.
- While the potatoes are baking, combine in a small bowl the remaining oil, chipotle seasoning, salt, and pepper.
- When the potatoes are cooked, slice them into quarters then scoop out 1/2 of the pulp from each quarter. Discard pulp or use in another recipe.
- On the inside with the remaining pulp, add the oil-chipotle mixture then bake them again for another 15 minutes.
- While cooking, in small bowl, combine the tomatoes, onion, and balsamic vinegar.
- Add a dollop of yogurt or sour cream on top of each potato skin then the tomato mixture. Serve while hot.
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