Every time you eat these in restaurants, keep in mind they are usually fried and contain loads of fat and calories. My baked version is crispy and light, using a small amount of light cheese. I love these as a side vegetable dish, appetizer or light lunch. Try different cheeses and seasonings if you like. Save the pulp for mashed potatoes at another meal.
1. Preheat the oven to 450ºF. Bake potatoes for 1 hour or until tender. (Or pierce the skins and microwave on High for 8 to 10 minutes.) Cool. Slice in half lengthwise. Carefully remove the pulp, leaving the skin intact. Reserve the pulp for another use. Place the skins on a baking sheet. Spray both sides with cooking oil.
2. Combine the oil, garlic, chili powder, salt and pepper in a small bowl and stir well. Spread or brush the mixture over the inner surface of the potato skins. Sprinkle with the cheddar and Parmesan.
3. Bake in the center of the oven for 15 minutes or until crisp. Garnish with parsley.
2 large baking potatoes
1 1/2 Tbsp olive oil
1 1/2 tsp minced fresh garlic
pinch of chili powder
pinch of salt and freshly ground black pepper
1/3 cup shredded light cheddar cheese
1 Tbsp grated Parmesan cheese
1 Tbsp chopped parsley
Nutritional Analysis per Serving
Protein 4.9 g
Fat 6.3 g
Saturated Fat 1.4 g
Carbohydrates 20 g
Cholesterol 2 mg
Sodium 70 mg
Fiber 3.5 g
Prep Time: 5 minutes
Cook Time: 75 minutes
Make Ahead: Bake whole potatoes a day in advance and refrigerate. Bake skins just before serving.