CRISPY POTATO SKINS
Jonathan said with delight,
“This is a great appetizer. Put it in
the book!” A man named Arthur commented on my blog: “You have changed
my low-carb world. I never even thought I could have the skins from potatoes!” The carbs are quite acceptable for us on our low-carb diet, but you will no doubt get some raised eyebrows." LOL Now you won't feel deprived. Mash the potatoes for your friends or make potato salad, but I'm betting your friends will be reaching for your treat! I would not make these super often, but when your friends are enjoying fries or potatoes...you can have these...and watch them reach for YOUR treat! ;)
3 lbs potatoes (1.5 kg)
(approx. 13 oz (368 g) potato skins)
1/4 cup olive oil (60 mL)
1
tsp seasoning salt (5 mL)
1/4 tsp paprika (1 mL)
1
green onion, chopped (optional)
11/2 cups Monterey
Jack , OR
Cheddar cheese
Peel potato skins in thin strips. Set peel aside.
In large bowl, combine olive oil, seasoning salt and
paprika. Add potato skins and toss in
seasoned oil to coat well. Lay out in
single layer on cookie sheets. Bake in
425°F (220°C) oven 15 to 30 minutes, checking every 5 minutes after the 15 minutes
have elapsed to remove crisp, golden potato skins.
Once all potato skins are baked to perfection, lay
them out once again on cookie sheets and sprinkle with green onion and Monterey
Jack or Cheddar cheese. Bake 5 to 10
minutes, or until cheese has melted.
Helpful Hints: These may also be served with a meal in lieu of potatoes
or French Fries. Use peeled potatoes to
make a scalloped potato casserole or mashed potatoes for family members or
friends or a neighbor not on a low-carb diet.
Yield: 6 servings
1
serving
235.9
calories
9.0
g protein
19.0
g fat
6.0
g carbs