Description
These Healthy Potato Skin Poppers are a crowd pleaser and would make a great Super Bowl party appetizer. Their smokey flavor and creamy texture will keep ’em going back for more. Vegetarian and Gluten Free.
Scale
Ingredients
- 1 bag (28 ounces) baby yukon potatoes
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika, divided
- pinch of big crystal salt
- 1/2 cup cheddar cheese
- 1/4 cup plain non fat Greek yogurt
- 1/4 cup diced green onions
Instructions
- Preheat oven to 400 degrees; line baking sheet with parchment paper.
- Arrange potatoes on baking sheet and poke several holes into potatoes with a knife.
- Massage oil and 1/2 tablespoon smoked paprika onto the potatoes, and sprinkle with salt; bake for 40 minutes.
- Remove from oven when potatoes are fork tender and allow to cool until easy to touch.
- Slice potatoes in half and scoop out most of the potato flesh, leaving a thin layer close to the skin and set aside. {You can use the creamy flesh to make mashed potatoes.}
- Place potatoes skin side down on baking sheet, and using a pastry brush brush oil from the pan onto flesh. Sprinkle potatoes with remaining paprika.
- Return to oven on broil for 5 minutes.
- Top potatoes with cheese and broil for 5 minutes until cheese is melted and skins are crispy.
- Top each potato with a dollop of yogurt and sprinkle of green onions. Get ’em while they’re hot.