Jill Davie teaches you how to make almost fatless potato skins to snack on and retain your figure.
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I love deep fat fried potato skins but you know I also love baked potatoes. So I’ve decided to take the best of both worlds and came up with a recipe that I call skinny skins. What I’ve done is I’ve taken the russet potatoes, covered them in foil and baked them in a 400 degree oven for about 45 minutes to an hour. I’ve let them cool. I cut them in half and then I start working on the base for my skinny skins. Now, I’m going to make an outline around the outside with a spoon and I’m going to start hulling out the skin of my potato. Now we ever wonder what happens to the inside of the potato skins, in this recipe, they go directly in the bowl and they become the base of my recipe. So it’s kind of like a potato salad but a healthy version. Then I’m going to take my spoon and just going to scrape down the center. Just making a hollowed out potato skin so I can fill it back up. Once I have this really nicely hollowed out, I’m going to take some canola oil spray and going to liberally spray it. That’s what’s going to get it really nice and crispy. Put this back in the oven 400 degrees for about 10 to 15 minutes until they’re nice and toasty golden brown. Now while those start crisping up, I’m going to start working on the filling for my skinny skins. Now I love sour cream, I love bacon, I love cheddar cheese. In this recipe, I’m going to lighten it up, keep it a little healthy. What I have here is the potato and I’m going to start adding to it so I have some cucumbers and celery and some mixed peppers and I’m going to put a little in there. Then I’m going to put in some mushrooms, some cherry tomatoes and I have some onions, little baby pearl onions and then some chives, and you’re going to mix this up and I have some extra virgin olive oil. I’m going to just lightly coat this and this is a really nice first press olive oil, a lot of flavor and this is some champagne vinegar but you can add red wine vinegar, balsamic, whatever kind of vinegar you like. I’m going to season it up and get some fresh ground black pepper. Whenever you can use fresh ground, it’s always best. It has a lot more flavor and some ground salt. This is light lovely and low fat and don’t worry, I’ve got the perfect thing to top this off with so let’s go grab those potato skins and get started. Yes, crispy brown and now it’s time to start putting together my skinny skins. I’m going to start with a bed of greens on a plate and then I’m going to put my potato skin down and I’m going start filling it up. It’s a beautiful salad, I’m just going to lay it right down the center. Then I’m going to top it off with a dollop of light sour cream. Then a crumble of blue cheese and I have some turkey bacon here. Go in a little lighter on this and some chives. And for the finishing touch, some fresh ground black pepper. Potato skins can really weigh you down but my skinny skins are hearty and healthy.