I love potatoes! And I like them prepared just about every way you can think of: mashed, fried, baked, au gratin! They’re the perfect side dish to most meals, and they’re versatile enough that with the right additions, they can even stand as a meal on their own.
Unfortunately, most variations of the classic russet potato aren’t the best if you have diabetes. They have a relatively high glycemic index, and pack a pretty big punch in the carbohydrate department. But that doesn’t mean you have to deprive yourself of potatoes altogether. And it also doesn’t mean always opting for sweet potatoes over other varieties.
We’re posting this Mayo Clinic potato skin recipe now so you’ll have plenty of options! They’re simple, quick, and make the perfect snack or side dish!
Healthy, delicious comfort food — not always a contradiction in terms!
You can use any number of herbs or spices to season the potato skins. Try fresh basil, chives, dill, garlic, cayenne pepper, caraway seed, tarragon or thyme.
2 medium russet potatoes
Butter-flavored cooking spray
1 tablespoon minced fresh rosemary
1/8 teaspoon freshly ground black pepper
Preheat the oven to 375 F.
Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.
Carefully — potatoes will be very hot — cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.
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Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.
Nutritional analysis per serving
Serving size: 2 potato skin halves
Calories 114 Sodium 12 mg
Total fat 0 g Total carbohydrate 27 g
Saturated fat 0 g Dietary fiber 4 g
Monounsaturated fat 0 g Protein 2 g
Cholesterol 0 mg