Chef Paul's stuffed potato skins - New York News

Chef Paul's stuffed potato skins

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(WJBK) -

Restaurant potato skins are loaded with fat and empty calories. Try this healthy stuffed potato skins recipe with about half the calories but all the great taste.

2 lb small sweet potatoes
2 oz grated Parmesan cheese
3 Tbsp chopped parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp dried rosemary, crumbled
1/4 tsp black pepper

1. Preheat oven to 400°. Bake whole potatoes until they are tender but not mushy, about 40 minutes. Cool, then halve potatoes lengthwise. With a spoon, scoop the flesh out of the skins, leaving a wall 1/4 inch thick.
2. In a medium bowl, combine the sweet potato flesh, Parmesan, parsley, garlic, oregano, rosemary and pepper. Fill each shell with the sweet potato mixture.
3. Preheat broiler. Place the potato skins on a baking sheet and broil 5 inches from the heat for about 10 minutes, or until the cheese is melted and bubbly. Cut each shell in half. Serve hot.

Yield: 8 servings

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