Picante Potato Skins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
3 potatoes (baking)
3 TBS salsa or picante sauce
1 TBS margarine, melted
3/4 cup reduced-fat, shredded Monterey Jack cheese with jalapenos
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Directions: |
Directions:
1. Preheat the oven to 400 degrees F. Do not bake the potatoes in a
microwave for this recipe, because the skins will become too soft.
Prepare a cookie sheet with nonstick pan spray.
2. Wash the potatoes and poke them with a fork or the tip of a knife
in several places. Bake the potatoes 1 hour, or until tender; cool.
3. Cut the potatoes in half lengthwise. Carefully scoop out the
pulp, leaving 1/4-inch-thick shells. (Reserve the pulp for another
use.) Cut each shell in half lengthwise; place on a cookie sheet.
4. Combine the salsa and margarine; brush over the insides of
shells. Bake until crisp, about 15 minutes.
5. Sprinkle the skins with cheese; return to the oven for 5 minutes
or until the cheese is melted. Serve warm.
Exchanges Per Serving
1 Starch
1/2 Fat
Nutrition Information
Amount per serving 2 pts
Serving Size: 2 skins
Calories 99
Calories from Fat 30
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 6 mg
Sodium 115 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 1 g
Protein 4 g
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Number Of
Servings: |
Number Of
Servings: 6 |
Personal
Notes: |
Personal
Notes: For a milder flavor, use Monterey Jack cheese without jalapenos. To increase the spice quotient, use a hot salsa. The skins are mouthwateringly good at any time of year, but they are especially
delicious during the fall and winter. Bake the potatoes any time within two days of serving, then complete the final preparation while the oven is preheating.
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