INGREDIENTS
- 5 large russet potatoes
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons freshly grated Parmesan cheese
PREPARATION
- Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- With a paring knife, remove skin and about 1/8 inch of the flesh from potatoes in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss the potato skins with oil, paprika, salt and cayenne. Place in a single layer on the prepared baking sheet; sprinkle with Parmesan.
- Bake until tender and golden, 25 to 30 minutes.
NUTRITION
Per serving: 196 calories; 2 g fat ( 1 g sat , 1 g mono ); 2 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 202 mg sodium; 1010 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Potassium (29% dv).
Carbohydrate Servings: 2 1/2
