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Potato Skins
Source: dLife

These cottage cheese-filled potato skins are a great alternative to traditional chips and dip.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 138.0
Total Carbs 27.5 g
Dietary Fiber 2.5 g
Sugars 3.0 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 708.7 mg
Protein 6.1 g
Sodium 134.3 mg
Dietary Exchanges
, 1 1/2 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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6 each  Potatoes, red, with skin, baked, medium, 2 1/4" to 3 1/4"
1 each  canola cooking spray
0 1/2 tsp  garlic powder
0 1/2 tsp  chili powder
0 1/2 tsp  ground cumin
0.125 tsp  black pepper
8 oz  fat free cottage cheese
0 1/2 tsp  lime peel zest
1 1/2 tsp  fresh lime juice
1 tsp  chives, freeze dried
0 1/4 tsp  chili powder
4 each  large black olives, canned
  1. Preheat the oven to 450 degrees F.
  2. Cut each potato in half, and scoop out the center, leaving about 1/4 inch of potato on the inside of each skin.
  3. Cut the skins into quarters and lightly spray the insides of the skins with vegetable oil spray.
  4. Combine the garlic powder, 1/2 teaspoon chili powder, cumin, and pepper in a small bowl, and sprinkle the mixture evenly on the insides of the potatoes.
  5. On a baking sheet, place the skins with skin side down, and bake for 15 to 20 minutes, or until lightly browned.
  6. Meanwhile, in a food processor or blender, process the cottage cheese, lime zest, lime juice, chives, and 1/4 tsp chili powder until smooth.
  7. Spoon about 1 teaspoon of the cottage cheese mixture onto each potato skin and top with an olive slice.

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