Mexican baked potato skins

16 servings

Ingredients

Quantity Ingredient
4 larges Baking potatoes
Vegetable cooking spray
1 tablespoon Reduced calorie margarine
1 cup Finely diced red pepper
½ cup Minced green onions
1½ cup Fresh corn cut from 3 ears
2 teaspoons Chili powder
Carbohydrate 10.4g
Protein 5.8g
Fat 2.8f (Sat. Fat 1.1g)
Cholesterol 8mg
Sodium 167mg
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup Nonfat sour cream alternativ
¼ cup Minced fresh cilantro
2 cups 50% Less-fat cheddar (8oz)
Fresh cilantro sprigs (opt)

Directions

Scrub potatoes; prick each potato several times with a fork. Bake at 400 for 1 hour or until potaotes are done.

Coat a large nonstick skillet with cooking spray; add margarine.

Place over medium hig heat until margarine melts. Add red pepper and green onions; saute 3 minutes or until tender. Stir in corn, chili powder, salt and pepper; saute 3 minutes or until tender. Remove from heat, and let cool. Stir in sour cream and minced cilantro. Set aside.

Allow potatoes to cool to touch. Cut potatoes in half lengthwise.

Carefully scoop out pulp, leaving about ⅛ inch thick shells. Cut each shell in half lengthwise. Reserve potato pulp for another use.

Place shells, skin side down, on an ungreased baking sheet; spray shells lightly with cooking spray. Bake at 425 for 15 minutes or until crisp. Spoon corn mixture evenly into shells; sprinkle evenly with cheese. Broil 5½ inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Garnish with cilantro sprigs, if desired. Serve immediately.

Yield: 16 appetizers

Per appetizer: Calories 86 (29% from fat) Light & Luscious - Oxmoor House - 1994 Becci McClain 1994

Submitted By BECCI MCCLAIN On 11-23-94

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