Potato peels that are eaten in restaurants are often high in calories and fat, full of butter and cheese. This light version, but just as tasty, allows you to taste them without remorse.
INGREDIENTS
2 lb. russet potatoes
2 tablespoons olive oil
1/2 teaspoon chili seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup finely grated Parmesan cheese
1/2 cup 0% plain Greek yogurt
2 tablespoons chopped chives
1 tablespoon chopped Italian parsley
2 teaspoons old-fashioned mustard
salt and pepper
NUTRIENT VALUES
By piece
Fibre1 gSodium31 mgProtein2 gCalories45Total fat2 gCholesterol2 mgTotal carbohydrate6 g
PREPARATION
Using a fork, prick potatoes several times. Bake in preheated 350°F (180°C) oven for 1 hour 15 minutes or until tender. Let cool slightly. Cut cooled potatoes into large wedges lengthwise. Remove meat from quarters, leaving 1/4" (5 mm) thick (save for later use). Cut each potato peel into 3 pieces widthwise on the bias (Potato peels will keep up to 2 days in the refrigerator covered with plastic wrap.)
Place potato peels, skin side down, on a baking sheet lined with parchment paper. In a bowl, whisk together oil, chili powder, garlic powder and onion powder. Season with salt and pepper. Brush potato skins with this mixture and sprinkle with Parmesan cheese. Roast in preheated 425°F (220°C) oven for 20 minutes or until potato peels are golden and crisp.
Meanwhile, in a bowl, combine yogurt, half the chives, parsley and mustard. Top each potato peel with a teaspoon of this mixture. Sprinkle with remaining chives. Serve remaining yogurt mixture as a side dish.
A good trick
Use the flesh from the potatoes to make mashed potatoes, pies or crab croquettes.