large russet potatoes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander seed
the oven to 400 degrees F (200 degrees C).
Bake the potatoes for 1 hour. Remove the potatoes
from the oven, but keep the oven on. Slice the
potatoes in half lengthwise, and let them cool
for 10 mins. Scoop out most of the potato flesh,
leaving about 1/4 inch of flesh against the potato
skin (you can save the potato flesh for another
use, like mashed potatoes)
Cut each potato half crosswise into 3 pieces.
Place the olive oil in a small cup. Dip each potato
piece into the olive oiland place it on a baking
sheet. Repeat this with the remaining potato pieces
Combine the salt and the spices and sprinkle the
mixture over the potatoes. Bake the potato skins
for 15 minutes or until they are crispy and brown.
Serve them immediately.
24 servings 1 POINT per serving
Calories 46, Protein 1g, Total Fat 2g, Sodium
100mg, Carbohydrates 6g, Fiber 1g