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Vegetable - Picante Potato Skins

Source of Recipe

from alicia's kitchen


List of Ingredients

3 baking potatoes, (about 1 lb. total)
3 tbsp. salsa or picante sauce
1 tbsp. melted I Can't Believe It's Not Butter Light
3/4 c. shredded reduced fat Monterey Jack cheese with jalapenos, (3oz.)


Recipe

Preheat the oven to 400. Coat a baking sheet with non stick spray.
Do not bake the potatoes in the microwave for this recipe, because the skins will become too soft.
Wash the potatoes and poke them with a fork or tip of a knife in several places.
Bake for 1 hour, or until tender. Let cool.
Cut the potatoes in half lengthwise.
Use a spoon and carefully scoop out the pulp, leaving 1/4" thick shells.
(Reserve the pulp for another use.)
Cut each shell in half lengthwise and place the baking sheet.
Combine the salsa and butter light and brush over the insides of shells.
Bake until crisp, about 15 minutes.
Sprinkle the skins with the cheese and return to the oven for 5 minutes or until the cheese is melted.
Serve warm.
Makes 12 or 6 servings.

Nutritional info per 2 potato skin serving:
Calories: 99, Fat: 3 g, Chol: 6 mg, Sod: 115 mg, Carb: 14 g, Diet Fib: 1 g, Sugars: 1g, Prot: 4g
Diabetic exchanges: 1 Starch, 1/2 Fat