We’ve taken two of our favorite tastes and found a way to combine them into a crunchy snack you can’t resist.  We’ve topped potato skins with tomato sauce, cheese and fresh herbs from the garden for vitamin C, fiber, calcium and iron.

4 medium baking (russet) potatoes (10 ounces each), scrubbed
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 cup no-salt added marinara sauce
2/3 cup shredded low-moisture, part-skim mozzarella cheese (2.5 ounces)
¼ cup loosely packed fresh oregano leaves, finely chopped

1.    Pierce potatoes with fork in several places.  Place potatoes on paper towel in microwave oven.  Cook potatoes on High 15 minutes or until fork-tender, turning potatoes over once halfway through cooking.  (Or, preheat oven to 450°F.  Pierce potatoes with fork; place on oven rack and bake 45 minutes or until fork-tender).  Remove potatoes from microwave or oven; cool until easy to handle.
2.    Preheat oven to 375°F.  Cut each potato lengthwise in half.  With spoon, scoop cooked potato from skins, leaving 1/4 inch potato with skin. Wrap and refrigerate cooked potato for use in another recipe, like Creamy Broccoli Soup or Sweet Potato Gnocchi with Basil Pesto. Arrange potato skins, skin side down, on greased baking sheet; sprinkle with salt and pepper. Bake 10–15 minutes, turning over once halfway through baking, until skins start to crisp.
3.    Remove baking sheet from oven.  Turn oven control to broil. Turn potato skins, skin side down; top with marinara sauce, mozzarella, and oregano. Broil skins until cheese melts and sauce bubbles.

Makes 8 servings (1 potato skin per serving).

Nutrition Facts per serving:  130 calories; 2.5g fat (1g sat fat, 1g mono, 0g trans fat); 5mg cholesterol; 22g carbohydrate (3g fiber, 2g sugar); 5g protein; 95mg sodium; 4% Daily Value (DV) vitamin A; 20% DV vitamin C; 10% DV calcium; 10% DV iron.

– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.


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