Name: Roasted Potato Skins with Horseradish Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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

Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 servings

Ingredients

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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.

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