Administrativia

This Week: Slimmed Down Garlic Potato Skins

• 3 large russet potatoes
• 3 tablespoons extra virgin olive oil
• 2 tablespoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup low-fat extra sharp cheddar cheese (shredded)
• 4 strips bacon (cooked extra crisp and patted well to remove excess fat after cooking)
• 1/2 cup non-fat sour cream
• 2 tablespoons chopped fresh chives

Pre-heat oven to 425 F.

Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Brush each wedge with olive oil and lay skin-side down on a baking sheet. Spread minced garlic evenly across each wedge. Dust with salt, pepper and paprika. Roast until golden brown & crispy -- about 35 minutes.

While skins are cooking, mix sour cream, chives, bacon and chives in a small serving bowl and chill.

Put hot potato wedges on a platter and serve with bacon - sour cream dip.

Serves 6

Calories per wedge = ~40-45
Calories per serving (4 wedges) = ~160-180