Cheesy Potato Skins

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Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy
Yields: 4 servings

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 low-fat makeover of a favorite spud snack, great as an appetizer or side dish.


  • 5 large russet potatoes
  • 1 teaspoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoon freshly grated Parmesan cheese


1) Preheat oven to 400°F.

2) Wash and scrub the potatoes.

3) 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.)

4) 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.


Calories: 196
Cholesterol: 2mg
Sodium: 202mg
Fat: 2g
Vitamin C 30% dv
Potassium: 1010mg
Fiber: 4g
Protein: 6g

Adapted from Potato Goodness Unearthed

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