Grilled Potato “Skins” contain: 1 starch / 1 protein / 1 vegetable
In a food processor, combine cottage cheese or yogurt with green onions and blend until smooth. Season with MLS and black pepper to taste. Place in fridge until ready to use.
Mix together the cumin, chili powder, salt, and pepper in a small bowl and set aside.
Cut potato into wedges about 1 inch thick.
Spray wedges with cooking spray and cook over direct heat until browned and crisp on both sides, about 2 to 3 minutes per side.
Move the potatoes to a cooler part of the grill to continue cooking over indirect heat. Cover and continue to grill until cooked through, about 5 to 10 minutes longer.
Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture and toss to coat. Serve immediately, using the onion mixture to dip.