Cheesy Potato Skins
We often take the ultra-low-fat potato and fry it into nutritional oblivion. But it doesn't have to be that way. Here is a makeover of a high-fat spud favorite, great as an appetizer or side dish.
Ingredients
- 5 Large Alsum russet potatoes
- 1 Teaspoon Olive oil
- ½ Teaspoon Paprika
- ⅛ Teaspoon Cayenne pepper
- 2 Tablespoons Parmesan cheese freshly grated
Instructions
- Preheat oven to 400°F.
- Scrub the potatoes.
- With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.)
- Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes.