We often take the ultra-low-fat potato and fry it into nutritional oblivion. But it doesn't have to be that way. Here is a makeover of a high-fat spud favorite, great as an appetizer or side dish.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

5 large russet potatoes
1 teaspoon olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoon freshly grated Parmesan cheese

Preheat oven to 400°F. Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes.

NUTRITION INFORMATION: Per serving: 196 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 40 g carbohydrate; 6 g protein; 4 g fiber; 202 mg sodium; 1010 mg potassium.


Nutrition Bonus: Vitamin C (30% daily value), Potassium (29% dv).

2 1/2 Carbohydrate Servings