Baked Potato Skins
These delicious Baked Potato Skins are easy-to-make and use less oil than the typical, pub, fried version. They're excellent for dipping and serving as an appetizer.
Servings 12 -15 potato skins
Calories 152kcal
Ingredients
- 12-15 small golden potatoes, washed and dried
- 3 tbsp Toom Garlic Dip
- ½ tsp kosher salt
- ¼ tsp ground pepper
- olive oil cooking spray
Instructions
- Preheat the oven to 400F.
- Wash and dry the potatoes and set them on a baking sheet. Spray with olive oil cooking spray and use your hands to toss the potatoes with the olive oil and then spread out on the baking sheet. Bake for 35-45 minutes or until fork tender. Set aside.
- Turn up the heat to 425F.
- When the potatoes are just cool enough to handle, slice each in half lengthwise. Use a small spoon to gently scoop out the flesh, leaving ¼ inch potato flesh inside the potato skin.
- Mix together the Toom Garlic Dip, salt and pepper and then brush the insides and outsides of the potato skins and place them all cut side down on the baking sheet.
- When the oven is preheated to 425F, bake for 15 minutes, flip and bake for another 5-10 minutes until browned and crispy.
- Use these baked potato skins to dip into your favorite dip!
Video
Notes
- We love to dip these baked potato skins into our Spinach and Artichoke Dip, 7 Greek Layer Dip and Spicy Greek Feta Dip (Tirokafteri)
Nutrition
Serving: 1potato skin (2 pieces) | Calories: 152kcal | Carbohydrates: 32.5g | Protein: 3.9g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Sodium: 55.6mg | Fiber: 3.9g | Sugar: 1.5g
