Spicy Potato Skins with Spicy Greek Yogurt Dip

Spicy Baked Potato Wedges are easy to make and SO delicious! Gluten free and vegetarian

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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.



For the spicy potato skins:

  • 2 tablespoon sweet paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ginger
  • Pinch cloves
  • 2 pounds Yukon gold potatoes
  • 1 tablespoon oil

For the spicy Greek yogurt dip:

  • Sea salt for finishing
  • 1 cup Greek yogurt
  • 12 teaspoons chili paste


  1. Combine paprika, pepper, chile powder, oregano, ginger, and cloves in a small bowl and set aside.
  2. Pierce unpeeled potatoes with a fork and bake in the oven for 50 minutes at 350 degrees Fahrenheit, flipping halfway.
  3. 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.
  4. Brush wedges with oil and sprinkle with seasoning mix. Flip and repeat on the other side.
  5. 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.
  6. Combine 1 cup Greek yogurt and chili paste to taste to make a Greek yogurt dip and serve.