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Roasted Potato Skins With Horseradish Cream
Source: dLife

Delicious, low-fat potato skins that are full of flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 252.1
Total Carbs 53.4 g
Dietary Fiber 3.9 g
Sugars 4.1 g
Total Fat 1.2 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 22.9 mg
Protein 9.3 g
Sodium 171.8 mg
Dietary Exchanges
1/2 Fat , 3 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  large russet potatoes
1 each  olive oil cooking spray
1 pinch  kosher salt
1 pinch  black pepper
0 1/2 cup  low fat cottage cheese
2 tbsp  Sour Cream, light
2 tbsp  horseradish
2 tbsp  fresh chives
  1. Preheat oven to 425 degrees Fahrenheit. Then cut each potato, lengthwise, into 8 wedges.
  2. Trim all but 1/4-inch of the potato flesh with a paring knife, then lay the skins on a baking sheet, skin side down, and spray the flesh side with the olive oil spray.
  3. Season with salt and pepper, to taste and roast until golden and crispy, about 35 minutes.
  4. Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender.
  5. Transfer to a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top.
  6. Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.

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