Loaded potato skins
- 2 russet potatoes
- 2 teaspoons extra virgin olive oil
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup salsa
- 1/2 cup nonfat Greek yogurt
- 1 tablespoon cut chives
- 1 tablespoon chopped cilantro (optional)
Preheat oven to 500° convection mode if you have that option.
Line a baking sheet with nonstick foil.
Slice potatoes on a mandolin about an 1/8” thick and dry potato slices with a paper towel to soak up any water.
Place on baking sheet and brush with 2 teaspoons of olive oil and place on the middle upper rack of your oven.
Roast in hot oven for about 25 to 30 minutes until crispy and golden. Season lightly with salt and pepper.
Place crispy potatoes onto a platter and top with grated cheese, salsa, yogurt cilantro and chives.