Visually appealing and delicious, these filled potato skins are perfect for entertaining or snacking. Spiced with Southwestern flair, they’re a great alternative to the usual chips and dip.

• 6 medium red potatoes, baked (about 1 1/4 pounds)
• Vegetable oil spray
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 8 ounces fat-free or low-fat cottage cheese, undrained
• 1/2 teaspoon grated lime zest
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon dried chives
• 1/4 teaspoon chili powder
• 24 black olive slices (4 large olives)

Preheat the oven to 450°F.

Cut each potato in half. Scoop out the center, leaving about 1/4 inch of potato on the inside of each skin. Cut the skins into quarters. Lightly spray the insides of the skins with vegetable oil spray.

In a small bowl, combine the garlic powder, 1/2 teaspoon chili powder, cumin, and pepper. Sprinkle the mixture evenly on the insides of the potatoes. Place the skins with skin side down on a baking sheet.

Bake for 15 to 20 minutes, or until lightly browned.

Meanwhile, in a food processor or blender, process the remaining ingredients except the olives until smooth.

Spoon about 1 teaspoon of the cottage cheese mixture onto each potato skin and top with an olive slice.