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Crispy Potato Skin Snacks

4 (8oz) baking potatoes
1.5 T chili powder
2 t paprika
1 t gr. cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t dried oregano
1/4 t salt
1/4 t ground red pepper
butter-flavored vegetable cooking spray
1/2 c (2oz) finely shredded fatfree sharp cheddar cheese

Scrub potatoes; prick each several times with a fork. Bake at 400 for
45 minutes or until done.

Combine chili powder and next 7 ingredients, stirring well; set aside.

Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving
1/4-inch-thick shells. Reserve potato pulp for another use. Cut each
potato shell into 4 wedges. Coat wedges with cooking spray; sprinkle
evenly with chili powder and cheese. Bake at 400 for 10 minutes or
until crisp. Store in an airtight container. Yeild 32 snacks (21
calories each).