preparation
Thoroughly scrub potatoes; prick several times with a fork. Bake at 450° for 45 minutes to 1 hour or until done; allow to cool to touch. Cut potatoes in half lengthwise; scoop out pulp (carefully), leaving 1/8-inch thick shells. Reserve pulp. Cut each potato shell lengthwise into 4 strips and place on ungreased baking sheet. Spray strips lightly with butter flavored vegetable cooking spray. Mix salt, paprika and pepper and sprinkle over strips. Bake at 425° for 14 minutes or until crisp. In a small bowl combine yogurt, sour cream and chives. Serve potato skins with sour cream mixture. Yields 32 appetizers containing one potato skin and 3/4 teaspoon dip each. Per Serving: 11 Calories, 0.4 g. Fat, 1 g. Cholesterol and 40 mg. Sodium. |