Ingredients

6 large baking potatoes (about 3 pounds), scrubbed
Cooking spray

Preheat oven to 500 F. Cut potatoes in half lengthwise. Place each half, cut-side down, on cutting board and cut lengthwise into 1/4-inch thick shoestrings. Place slices in a mixing bowl and toss with desired seasoning mixture (recipes follow) or salt and pepper to taste.
Line two baking sheets with foil, and coat the foil lightly with cooking spray. Divide potatoes between the two pans and spread evenly. Bake about 10 minutes, remove from oven and turn over the potato slices. Return pans to the oven and bake another 10 to 15 minutes, until potatoes are lightly browned and fork tender.

Seasonings

Onion Paprika: In a small bowl combine 2 teaspoons paprika, 1 teaspoon onion powder and 1/2 teaspoon salt. For a spicier mixture, add 1/4 teaspoon cayenne pepper.

Garlic Pepper: In a small bowl, combine 1/4 teaspoon garlic powder, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon of salt. For more zip, double up on the garlic and pepper.

Chili: In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin powder and 1/2 teaspoon salt. For more heat, add 1 teaspoon crushed red pepper flakes.

So far, so good, no fat and about 250 calories per potato.

Horseradish Cream Sauce

1 cup light sour cream
3 tablespoons prepared horseradish with beets
Salt to taste.

In a medium mixing bowl, combine ingredients and stir well. Season with salt, if desired.
Nutritional information per 21/2-tablespoon serving: 53 calories, 3 g fat, 13 mg chol., 71.7 g sodium, 3 g pro.

Pureed Squash and Ginger Sauce

12-ounce package frozen, cooked and pureed squash (thawed)
1 1/2 teaspoons freshly grated ginger root
1 tablespoon soy sauce
2 teaspoons honey

In a medium mixing bowl, combine ingredients and stir well.
Nutritional information per 3 1/2-tablespoon serving: 31 calories, 0 g fat, 0 mg chol., 173 g sodium, 1 g pro.

Roasted Pepper and Herb Sauce

12-ounce jar roasted red peppers, drained
1 tablespoon balsamic vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Salt to taste

In a medium mixing bowl, combine ingredients and stir well. Transfer mixture to a blender or food processor and process until smooth. Season to taste with salt, if desired.
Nutritional information per 3-tablespoon serving: 19 calories, 0 g fat, 0 mg chol., 206 g sodium, 1 g pro.

Barbecue Sauce

3/4 cup bottled chili sauce
1/4 cup steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dry mustard

Directions

In a medium mixing bowl, combine ingredients and stir well.

Nutritional information per-3 tablespoon serving: 53 calories, 1 g fat, 0 mg chol., 636 g sodium, 1 g pro. Recipes from: Idaho Potato Commission www.Idahopotato.com