Cheesy Potato Skins

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Active Time:  15 Minutes Total Time:  40 Minutes Yield:  4 servings 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. RECIPE INGREDIENTS 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 DIRECTIONS 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.