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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By marlise_124
Cherry Hill, NJ
on February 13, 2011
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I made this as a filling for potato skins, instead of serving as a dip with potato wedges. It was really tasty and I like the fact that most of the ingredients were low fat. I felt healthy eating it.
By Turtle123
Indianapolis, IN
on February 07, 2010
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If you like horseradish you will love this recipe! It is a low fat dish without sacrificing any flavor. The skins come out yummy and crisp. It gives a gourmet twist on a classic. People will think you slaved over or bought this sauce and it is SO easy! I will be making this again and again.
By nikkiobikki_7508106
Lubbock, TX
on August 22, 2007
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I've made these several times and they've always been a hit!
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