Spicy potato skins are SO good and they’re healthier than french fries. Dip them in a spicy Greek yogurt dip for the ultimate party recipe. Naturally gluten-free.
Combine paprika, pepper, chile powder, oregano, ginger, and cloves in a small bowl and set aside.
Pierce unpeeled potatoes with a fork and bake in the oven for 50 minutes at 350 degrees Fahrenheit, flipping halfway.
Once cool enough to handle, slice each potato into quarters. Use a paring knife to remove the potato flesh except for about 1/4 inch.
Brush wedges with oil and sprinkle with seasoning mix. Flip and repeat on the other side.
Place on a parchment paper-lined baking sheet. Sprinkle with sea salt and bake at 350 degrees Fahrenheit for 20 min, flip and bake for another 15-20 min until golden and slightly crisp.
Combine 1 cup Greek yogurt and chili paste to taste to make a Greek yogurt dip and serve.