For dinner one evening before my procedure a few weeks ago, Mama Suz, my sister, my hubby, and I enjoyed these Skinny Potato Skins. I had bookmarked this recipe in my brain from Daphne Oz (side note- she is daughter of one of my ultimate crushes, Dr. Oz) from one of The Chew's recent episodes.
We served these Skinny Potato Skins alongside a crisp, tangy Caesar salad, and dinner was served in its most beautiful form - full of healthy ingredients, pleasing to all of the senses, and so simple to create. Enjoy.
Skinny Potato Skins
Source: Daphne Oz from The Chew, www.thechew.com
Ingredients (serves 4-6):
-6 Idaho Potatoes
-1 cup Mexican Blend Shredded Cheese
-1 cup avocado (cubed and tossed with a bit of lemon or lime juice)
-1 cup Pico de Gallo
-1 cup plain Greek yogurt (or sour cream)
-Olive Oil
-S & P
-1 jalapeno (sliced), optional
The Process:
Preheat your oven to 350 degrees. After you have scrubbed the potatoes, place them on a baking sheet. Rub them with a little olive oil, salt, and pepper. Roast them for about 1 hour, and then allow them to cool a bit.
Pour some wine, and enjoy quality time with your loved ones.
Slice the potatoes in half, lengthwise, and scoop out the majority of the middle of the potato. Add this to a bowl, and save it for tomorrow's breakfast - scrambled eggs and hash browns!
Turn the oven to Broil. Add a little shredded cheese to each potato half, and lightly drizzle them with a touch of olive oil. Broil the halves for 3-4 minutes until the cheese is gooey, a tiny bit crispy, and perfect.
Remove the potatoes from the oven, re-fill your glass of vino, and gather the rest of your ingredients. I had everyone come into the kitchen and assemble their own potatoes. This is where hubby chose to fill his potato skin with additional potato filling from the bowl previously set aside and add additional cheese (before starting to assemble with the rest of the ingredients). He is such a man, and I love him for it.
To your liking, add some Pico de Gallo, some avocado, a little sour cream or plain Greek yogurt, and more S & P. Garnish with a few jalapeno slices if you like it a little spicy.
These Skinny Potato Skins are heavenly. With the removal of the majority of the potato starch, they are so light. They just topple over with healthy, tasty ingredients. I honestly cannot wait to make them again.
Pour some wine, and enjoy quality time with your loved ones.
Slice the potatoes in half, lengthwise, and scoop out the majority of the middle of the potato. Add this to a bowl, and save it for tomorrow's breakfast - scrambled eggs and hash browns!
Turn the oven to Broil. Add a little shredded cheese to each potato half, and lightly drizzle them with a touch of olive oil. Broil the halves for 3-4 minutes until the cheese is gooey, a tiny bit crispy, and perfect.
Remove the potatoes from the oven, re-fill your glass of vino, and gather the rest of your ingredients. I had everyone come into the kitchen and assemble their own potatoes. This is where hubby chose to fill his potato skin with additional potato filling from the bowl previously set aside and add additional cheese (before starting to assemble with the rest of the ingredients). He is such a man, and I love him for it.
To your liking, add some Pico de Gallo, some avocado, a little sour cream or plain Greek yogurt, and more S & P. Garnish with a few jalapeno slices if you like it a little spicy.
These Skinny Potato Skins are heavenly. With the removal of the majority of the potato starch, they are so light. They just topple over with healthy, tasty ingredients. I honestly cannot wait to make them again.
Bon Appétit!
YUM!!! I want some skinny potato skins right now!
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