Ingredients

2 large baking potatoes oil-water spray
By using the oil-water spray, these potato skins become a really low-fat snack compared to the conventional version which is usually topped with crispy bacon and cheese and smothered in sour cream.

Instructions

1.Scrub the potatoes and place in a preheated oven, 220°C (425°F), Gas Mark 7, for 1/4 hours until tender. Alternatively prick the potatoes and place on kitchen paper in the microwave and cook on maximum (100%) for 6 minutes, turn and cook for a further 7 minutes, or follow the instructions in your handbook.
2.Halve the potatoes, scoop out the insides, leaving a shell about 6 mm (A inch) thick. (Save the scooped-out potato for another use, such as for a root mash or in a soup.) Cut each of the shells in half lengthways.
3.Spray a nonstick baking sheet with oil-water spray. Place the potato quarters, skin side down on the sheet and spray lightly with oil-water spray. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25-35 minutes until golden brown and very crisp. Serve immediately.
4.OR YOU COULD TRY...
5.They are great on their own with just a shower of black pepper and a squeeze of fresh lemon juice, with dips such as Tahini Hummus or Red Pepper and Spring Onion Dip.
6.Alternatively, they can also be served as a vegetable accompaniment to meat, poultry or fish dishes when you want a potato dish with a crisp texture.

By using the oil-water spray, these potato skins become a
really low-fat snack compared to the conventional version
which is usually topped with crispy bacon and cheese and
smothered in sour cream.

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