Roasted Potato Skins with Horseradish Cream
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 114 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 0.5 grams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 3 grams
- Protein
- 7 grams
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
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.