Picante Potato Skins

 

 

 

Ingredients

  • 3 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

  1. Preheat the oven to 400 degrees F. 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.
  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.

Recipe Yield: Makes: 12 Potato Skins (6 servings)Serving Size: 2 potato skins Muestras gratis y regalos

 

Nutritional Information Per Serving:

Calories: 99
Fat: 3 grams
Fiber: 1 grams
Sodium: 115 milligrams
Cholesterol: 6 milligrams
Protein: 4 grams
Carbohydrates: 14 grams
Sugars: 1 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Starch, 1/2 Fat

Source: The New Family Cookbook for People with Diabetes
Book Title:






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Picante Potato Skins

Picante Potato Skins

Recipe Yield: Makes: 12 Potato Skins (6 servings)Serving Size: 2 potato skins Directions Directions Ingredients Ingredients

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2024-05-19

 

Picante Potato Skins
Picante Potato Skins

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