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Crispy Potato Skins

Diet.Chef's picture
  Baking potatoes 4 Large
  Vegetable oil 2 Tablespoon
  Salt 4 Teaspoon
  Soured cream 150 Milliliter
  Snipped chives 1 Tablespoon (For Garnish)
  Bean sprouts 1 3⁄4 Ounce (50 Gram)
  Celery stick 1 , sliced
  Orange 1 , peeled
  Red apple 1 , chopped
  Red bell pepper 1⁄2 , chopped
  Parsley 1 Tablespoon, chopped
  Light soy sauce 1 Tablespoon
  Clear honey 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Canned beans 3 1⁄2 Ounce, drained (100 Gram)
  Onion 1 , halved
  Tomato 1 , chopped
  Spring onions 2 , chopped (Scallions)
  Lemon juice 2 Teaspoon
  Salt To Taste
  Pepper To Taste

1. Scrub the potatoes and put on a baking tray (cookie sheet). Prick the potatoes all over with a fork and rub the oil and salt into the skin.
2. Cook in a preheated oven at 200 °C/ 400°F/Gas Mark 6 for 1 hour or until soft.
3. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1 cm/1/2 inch thick shell. Put the shells, skin side uppermost, in the oven for 10 minutes until crisp.
4. Mix the ingredients for the bean sprout salad in a bowl, tossing in the soy sauce, honey and garlic to coat.
5. Mix the ingredients for the bean filling in a bowl.
6. Mix the soured cream and chives in another bowl.
7. Serve the potato skins hot, with the two salad fillings, garnished with snipped chives, and the sour cream and chive sauce.

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 328 Calories from Fat 92

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 3.6 g18.2%

Trans Fat 0 g

Cholesterol 13 mg4.3%

Sodium 1665.8 mg69.4%

Total Carbohydrates 54 g18.1%

Dietary Fiber 6.1 g24.4%

Sugars 11.9 g

Protein 8 g15.2%

Vitamin A 22.4% Vitamin C 84.3%

Calcium 9.8% Iron 14.8%

*Based on a 2000 Calorie diet

Crispy Potato Skins Recipe