Zesty Potato Skins

Zesty Potato Skins

Zesty Potato Skins

Potato skins are a great finger food for any party including game day Sunday. These delicious Zesty Potato Skins offer a southwestern kick with a festive flavor. Pair them with a creamy dressing.

Number of Servings: 8 (192 G )

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ingredients

  • 6 medium red potatoes, baked (about 1 1/4 pounds)
  • Vegetable oil spray
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 8 ounces fat-free or low-fat cottage cheese, undrained
  • 1/2 teaspoon grated lime zest
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon dried chives
  • 1/4 teaspoon chili powder
  • 24 black olive slices (4 large olives)

Directions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Cut each potato in half. Scoop out the center, leaving about 1/4 inch of potato on the inside of each skin. Cut the skins into quarters. Lightly spray the insides of the skins with vegetable oil spray.
  3. In a small bowl, combine the garlic powder, 1/2 teaspoon chili powder, cumin, and pepper. Sprinkle the mixture evenly on the insides of the potatoes. Place the skins with skin side down on a baking sheet.
  4. Bake for 15 to 20 minutes, or until lightly browned.
  5. Meanwhile, in a food processor or blender, process the remaining ingredients except the olives until smooth.
  6. Spoon about 1 teaspoon of the cottage cheese mixture onto each potato skin and top with an olive slice.

Recipe courtesy of Guiding Stars.

Melanie Kampman

Melanie Kampman is a web designer, developer and owner of Giveaway Bandit and Farm News for Kids. She lives in Northwest Missouri on a large family farm with her husband and eight year old son, the Giveaway Bandit. They raise cattle with a variety of pets including horses, chickens, ducks, and a slew of cats. By Melanie Kampman If you are interested in writing a sponsored post on Giveaway Bandit please email me at melanie (at) giveawaybandit (dot) com.

7 Comments
  1. I like a recipe that is unique and has a little zip. Potatoes, I believe, are a little underrated for their vitamin fullness and how versatile they have always bee. I love the fact that these zesty spuds can be dipped. I think dip always makes food taste better, or so it seems.

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