4 (8ounce) baking potatoes
1.5 Tablespoon chili powder
2 teaspoons paprika
1 t gr. cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
butter-flavored vegetable cooking spray
1/2 cup (2ounce) finely shredded fatfree sharp cheddar cheese
Scrub potatoes; prick each several times with a fork. Bake at 400 degrees
for 45 minutes or until done. Combine chili powder and next 7 ingredients, stirring well; set aside. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving 1/4-inch-thick shells. Reserve potato pulp for another use. Cut each potato shell into 4 wedges. Coat wedges with cooking spray; sprinkle
evenly with chili powder and cheese. Bake at 400 degrees for 10 minutes or
until crisp. Store in an airtight container.
Yields 32 snacks (21 calories each).
BTW, we always eat potato skins and have never had any ill effects.
Lots of good fiber there. I do try to buy organic, however. Perhaps
your concern is when there is green under the skin. That is solanin(sp)
and the potato should be peeled before eating. They get that from being
exposed to light, either in growing or storing, so keep them in a cool,
dark place.