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    2 pt. Crisp Garlic Potato Skins


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    2 large baking potatoes
    2 teaspoons olive oil
    2 tomatoes -- seeded and chopped
    1/4 teaspoon dried basil -- crushed
    1/8 teaspoon garlic powder
    2 teaspoons grated parmesan cheese

    Recipe



    One day or several hours ahead, prick potatoes with a fork. Bake in a 425¼ oven for40 to 50 minutes or till tender. Cool, Wrap and store in refrigerator. At serving time, cut baking potatoes into quarters. Scoop out the insides (reserve for another use), leaving 1/2 inch thick shells. Lightly brush both sides of potato skins with olive oil. Place, cut side up, on a large baking sheet. Bake at 425¼ about 15 minutes or till crisp.

    Meanwhile, in a small bowl combine the chopped tomatoes, basil, and garlic powder.Spoon some of the tomato mixture into each potato quarter. Sprinkle with Parmesan cheese. Bake for 2 to 3 more minutes until heated through.

    Serves 4. "2 Points Per Serving"
    - - - - - - - - - - - - - - - - - - -
    Per serving: 110 Calories (kcal); 3g Total Fat; (21% calories from fat); 3g Protein;
    20g Carbohydrate; 1mg Cholesterol; 27mg Sodium
    Food Exchanges: 1 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
    0 Other Carbohydrates

 

 

 

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