Rated 8.6 out of 10
Prep & Cooking Time: 1 hr. 30 min.
Yield: 24 servings
Serving Size: 1.000 ounce
1/2 cup feta cheese
1 Tbsp garlic powder
2 tsp fresh basil
2 tsp fresh rosemary
3 Tbsp olive oil
3 medium baking potatoes, with skin
Directions:
1. Wash 3 baking potatoes, poke with fork and rub olive oil on them, bake for 1 hour until done
2. When potatoes are done, wait 5-10 minutes for them to be cool to touch, once cooled, cut the potatoes lenthwise in half and scoop out most of the insides, leaving about 1/4 inch (save scooped potato to make potato salad), you should now have 6 halves lengthwise
3. Cut each half lengthwise again, leaving 12 long skins then cut each skin in half in the other direction, leaving you with 24 individual potato skins
4. Coat a sheet pan with cooking spray, brush each skin with just a little bit of olive oil and bake skins @ 350 degrees F (177 degrees Celcius) just enough to make the skins firm
5. Remove from oven, add garlic powder, rosemary & basil to the skins and bake another 3 minutes @ same temperature
6. Turn oven off, remove skins, drizzle with more oil then sprinkle feta cheese on skins and place in warm oven just to let the cheese melt and turn bubbly
Nutrition Facts
Per 1.000 ounce
Total Calories:
35
Carbohydrates:
2.72 g
Total Fat:
2.37 g
Protein:
0.77 g
Sat Fat:
0.70 g
Fiber:
0.34 g
Cholesterol:
3 mg
Sodium:
36 mg
Diabetic exchange:
Starch: 0.099
Meat: 0.059
Fat: 0.400
