1 pt. Stuffed Potato Skins
Source of Recipe
"WRAL-TV5 News Website" Lynn Hoggard
List of Ingredients
4 large baking potatoes
vegetable cooking spray -- butter flavored
1/2 cup onion -- finely chopped
1/2 cup green pepper -- finely chopped
hot sauce -- to taste
2 tablespoons fat-free margarine
1/4 cup bacon bits -- reduced fat
salt and pepper -- to taste
1/2 cup fat-free sour cream
1 cup reduced fat cheddar cheese -- shredded
salsa -- optionalRecipe
Preheat oven to 450¼ F. Bake potatoes for 1 hour and 20 minutes. For larger potatoes, extend the cooking time to make sure potatoes are well done and skins are dry. For best results, bake potatoes a day in advance, refrigerate overnight, and slice the following day.
When ready to prepare the potato skins, preheat oven to 450¼ F. Cut each potato into fourths and hollow out all but 1/4 inch of the potato. You may use remaining potato for another purpose, because it will not be used in the recipe. Spray each potato skin with cooking spray and set aside.
Spray a non-stick skillet with cooking spray. SautŽ onion and green pepper. Add a few dashes of hot sauce for your taste, followed by buttery spread and bacon bits. Sprinkle in salt and pepper as desired.
Stir until vegetables are transparent and ingredients are well combined. Remove from heat and spread the sour cream mixture over the potato shell. Bake the shells uncovered for about 8 minutes. Remove shells from the oven and sprinkle equally with cheddar cheese. Continue to bake for 1 - 2 minutes or until cheese melts. Serve hot. Top with spicy salsa for added kick.
"1 Point per serving"; serves 16.
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Per serving: 69 Calories (kcal); 1g Total Fat; (12% calories from fat); 4g Protein;
10g Carbohydrate; 2mg Cholesterol; 104mg Sodium
Food Exchanges: 1/2 Grain Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Serving size (1 appetizer)
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