Picante Potato Skins Recipe
Diabetic Friendly Recipe
Delicious Picante potato skins with salsa or picante sauce and shredded reduced fat Monterey Jack cheese with jalapenos.
3 baking potatoes (about 1 pound total)
3 tablespoons prepared salsa or picante sauce
1 tablespoon butter or margarine, melted
3/4 cup (3 ounces) shredded reduced fat Cheddar cheese
Monterey Jack cheese with jalapenos
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 6 servings
Serving Size: 2 potato skins
Calories: 99; Fat: 3g; Cholesterol: 6mg; Sodium: 115mg; Carbohydrates: 14g; Fiber: 1g; Sugars: 1g; Protein: 4g
Diabetic Exchanges: 1 Starch, 1/2 Fat