Roasted Potato Skins with Horseradish Cream

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 large russet potatoes, scrubbed and dried, about 1 1/2 pounds
  • Olive oil spray
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup low-fat cottage cheese
  • 2 tablespoons light sour cream
  • 2 tablespoons prepared horseradish
  • 2 tablespoons chopped fresh chives
Directions
  • Preheat oven to 425 degrees F.

  • Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down , and spray the flesh side with the olive oil spray. Season with salt and pepper, to taste. Roast until golden and crispy, about 35 minutes.

  • Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender. Transfer to a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top.

  • Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.


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    Recipe courtesy of Food Network Kitchen