Recipe - Crispy Potato Skin Snacks

4 Baking potatoes;, (8 ounce ea)
1 One half tablespoon Chili powder
2 teaspoon Paprika
1 teaspoon Gr. cumin
One half teaspoon Garlic powder
One half teaspoon Onion powder
One half teaspoon Dried oregano
One fourth teaspoon Salt
One fourth teaspoon Ground red pepper
Butterflavored vegetable
cooking spray
One half cup Finely shredded recucedfat
sharp cheddar cheese; (2oz)

Here's a recipe I came across the other day. I haven't had a chance to try
it yet. It's from Cooking Light Cookbook 1996.

Scrub potatoes; prick each several times with a fork. Bake at 400 for
45 minutes or until done.

Combine chili powder and next 7 ingredients, stirring well; set aside.

Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving
1/4inchthick shells. Reserve potato pulp for another use. Cut each potato
shell into 4 wedges. Coat wedges with cooking spray; sprinkle evenly with
chili powder and cheese. Bake at 400 for 10 minutes or until crisp. Store
in an airtight container. Yeild 32 snacks (21 calories each).

Per snack: Fat .5g, saturated fat .2g, protein .9g, carbohydrate 3.5g,
cholesterol 1mg, sodium 36mg, fiber .4g, iron .3mg, calcium 19mg

BTW, we always eat potato skins and have never had any ill effects. Lots of
good fiber there. I do try to buy organic, however. Perhaps your concern is
when there is green under the skin. That is solanin(sp) and the potato
should be peeled before eating. They get that from being exposed to light,
either in growing or storing, so keep them in a cool, dark place.
Posted to fatfree digest by The Bilinski Family twix@sover.net on May 07,
1998