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    2 pt. Cheesy Potato Skins


    Source of Recipe


    Betty Crocker Magazine, November 1997, Page 17

    List of Ingredients




    4 Large potatoes
    2 tablespoons butter -- melted
    1 medium tomato -- chopped
    1/2 cup cheese -- colby-jack
    1/2 cup fat-free sour cream
    5 medium green onion -- sliced

    Recipe



    Heat oven to 375 degrees F. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.

    Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.
    Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is
    melted. Top with sour cream; sprinkle with green onions.

    "2 Points Per Serving", serves 8.

    - - - - - - - - - - - - - - - - - - -
    Per serving: 89 Calories (kcal); 3g Total Fat; (28% calories from fat); 3g Protein;
    14g Carbohydrate; 9mg Cholesterol; 47mg Sodium
    Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
    0 Other Carbohydrates

 

 

 

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