Potato Skins with Sour Cream and Chives

Potato Skins with Sour Cream and ChivesRecipe
Photo: John Montana; Styling: Lynn Miller
Serves 8

Cost per Serving:



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6 large baking potatoes
Salt and pepper
1 16-oz. container low-fat sour cream
4 tablespoons chopped chives


Prep: 15 Minutes
Cook: 2 Hours

1. Preheat oven to 400ºF. Scrub potatoes, prick all over with a knife and bake until tender and a knife easily pierces, about 1 hour and 25 minutes. Remove from oven and let rest until cool enough to handle.

2. Cut potatoes in half and scrape out flesh, leaving about 1/4-inch. Cut each half into 3 wedges.

3. Place wedges on a large rimmed baking sheet and mist potatoes with cooking spray. Sprinkle with salt and pepper. Bake for 10 minutes. Turn over and bake 10 minutes longer. Turn once more and bake for a final 10 minutes, until crispy.

4. Mix sour cream with chives, salt and pepper. Serve potato skins with sour cream mixture.

Created date

June 2009

Nutritional Information

Calories 160
Fat 5 g
Satfat 3 g
Protein 4 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 18 mg
Sodium 419 mg