Picante Potato Skins

By John Crowley

  • 3 baking potatoes

  • 3 tbsp. salsa or picante sauce

  • 1 tbsp. margarine, melted

  • 3/4 cup reduced-fat, shredded Monterey Jack cheese with jalapenos

  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.

  2. Prepare a cookie sheet with nonstick pan spray.

  3. 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.

  4. 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. Combine the salsa and margarine; brush over the insides of shells. Bake until crisp, about 15 minutes. Sprinkle the skins with cheese; return to the oven for 5 minutes or until the cheese is melted. Serve warm.

Nutritional Facts

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 Diabetic Exchanges
1 Starch
1/2 Fat

side side dish appetizer vegetarian vegetables calcium vitamin d low carb

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