Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 russet (baking) potatoes (about ½ pound each), scrubbed, patted dry, and rubbed with olive oil
- olive oil, for brushing the potato skins
- sweet paprika, for sprinkling the potato skins
- fine sea salt or coarse salt, for sprinkling the potato skins
- sour cream, as an accompaniment if desired
Directions
Prick the potatoes a few times with a fork and bake them in the middle of a preheated 425°F oven for 1 hour.
Let the potatoes cool, halve them lengthwise, and scoop them out, leaving a ¼-inch shell and reserving the potato pulp for another use.
Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet.
Brush the strips with the oil, sprinkle them with paprika, the salt, and pepper to taste, and bake them in the middle of the preheated 425°F oven for 20 to 25 minutes, or until they are crisp and golden brown.
Serve the potato skins with the sour cream.
Category:World Recipes
Category:Superbowl Recipes
Category:Potato Recipes