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Picante Potato Skins
Diabetic Recipe

Ingredients:
Three baking potatoes (about 1 pound total)
3 tablespoons prepared salsa or picante sauce
1 tablespoon margarine, melted
3/4 cup (3 ounces) shredded reduced-fat
Monterey Jack cheese with jalapenos

Directions:
Preheat the oven to 400-degrees. Do not bake the potatoes in the microwave for this recipe, because the skins will become too soft. Prepare a cookie sheet with nonstick pan spray.

Wash the potatoes and poke them with a fork or the tip of a knife in several places. bake the potatoes one hour, or until tender; cool.

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 five minutes or until the cheese is melted. Serve warm.

Recipe makes six servings or 12 potato skins.

Nutritional information per two potato skins:
Calories: 99
Fat: 3g
Cholesterol: 6mg
Sodium: 115mg
Carbohydrate: 14g
Fiber: 1g
Sugars: 1g
Protein: 4g
Diabetic Exchanges:  1 Starch, 1/2 Fat

See also:
Seasoned New Potatoes
Potatoes and Beans
Peppered Potatoes
New Potato and Green Bean Salad
New Potatoes with Olive oil and Garlic
Mashed Potato Puff
Speedy Chive Potatoes
Baked Potato Soup