Crispy Potato Skins


Preparation time: 10 minutes. Serves: 2

Cooking time: 1 hour 50 minutes


  • 2 large baking potatoes
  • Oil-water spray.


  • Scrub the potatoes and place in a preheated oven, 220 degrees C (425 degrees F). gas mark 7, for 1 ¼ hours until tender. Alternatively prick the potatoes and place on kitchen paper in the microwave and cook on maximum (100%) for 6 minutes, turn and cook for further 7 minutes, or follow the instructions in your handbook.
  • Halve the potatoes, scoop out the insides, leaving a shell about 6mm (½ inches) thick. (Save the scooped-out potato for another use, such as for a root mash or in a soup). Cut each of the shells in half lengthways.
  • Spray a nonstick baking sheet with oil-water spray. Place the potato quarters, skin side down, on the sheet and spray lightly with oil-water spray. Bake in a preheated oven, 200 degrees C (400 degrees F), gas mark 6, for 25-35 minutes until golden brown and very crisp.
  • Serve immediately.

Or You Could Try

Them on their own with just a shower of black pepper and a squeeze of fresh lemon juice, with dips such as Tahini Hummus or red pepper and Sping onion dip. Alternatively, they can also be served as a vegetable accompaniment to meat, poultry or fish dishes when you want a potato dish with a crisp texture.

Nutritional Tips

By using the oil-spray, these potato skins become a really low-fat snack compared to the conventional version which is usually topped with crispy bacon and cheese and smothered in sour cream.

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