Crispy Potato Skins Low Carb Recipes

CRISPY POTATO SKINS - LOW CARB

Steps:

• Peel potato skins in thin strips. Set peel aside.
• In large bowl, combgine olive oil, seasoning salt and paprika.
• Add potato skins & toss in seasoned oil to coat well.
• Lay out in single layer on cookie sheets.
• Bake in 425 F oven 15 - 30 minutes, checking every 5 minutes after 15 minutes have elapsed to remove crisp, golden potato skins.
• Once all skins are baked, lay them out once again on cookie sheets and sprinkle with green onion & Monterey Jack or Cheddar cheese.
• Bake 5 to 10 minutes or until cheese has melted.

CRISPY POTATO SKINS

Steps:

• Preheat oven to 400 degrees and line a sheet pan with parchment paper.
• Place the potatoes on the sheet pan and drizzle with olive oil and 1 teaspoon of salt. Roll the potatoes in the salt and olive oil mixture until well coated. Bake the potatoes for 40-50 minutes until tender. Remove from the oven and let cool.
• Add the Greek yogurt, minced garlic, dill, chives, salt, and pepper to a mixing bowl and stir until well combined. Set aside in the fridge.
• Once the potatoes are cool enough to handle, use a sharp knife to slice them in half lengthwise. Use a spoon to scoop out the flesh of the potatoes, leaving 1/4 to 1/2 inch of flesh remaining.
• To a small bowl add the 1/4 cup of olive oil, garlic powder, onion power, and black pepper. Stir until well combined. Brush the potato halves with the olive oil mixture on both the inside and outside and then bake at 425 for 24-26 minutes, flipping halfway through.
• Divide the shredded cheese and bacon evenly among the potatoes and return to oven for 5 minutes until the cheese is melted. slightly
• Let the potato skins cool slightly and then garnish with a dollop of herbed Greek yogurt and fresh chives.

CRISPY POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
• Preheat an outdoor grill for medium-high heat and generously oil the grate.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
• Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.