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Roasted Potato Skins with Horseradish Cream
From Food Network Kitchens

Ingredients
3 large russet potatoes, scrubbed and dried, about 1 1/2 pounds
Olive oil spray
Kosher salt
Freshly ground black pepper
1/2 cup low-fat cottage cheese
2 tablespoons light sour cream
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives

Directions
Preheat oven to 425 degrees F.

Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing
knife. Lay the skins on a baking sheet, skin side down , and spray the flesh side with the olive oil
spray. Season with salt and pepper, to taste. Roast until golden and crispy, about 35 minutes.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender. Transfer to a small
serving bowl and season with salt and pepper, to taste. Sprinkle chives on top.

Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved