TLC Cooking "Cheesy Potato Skin Appetizers"

Cheesy Potato Skin Appetizers

Cheesy Potato Skin Appetizers

YIELD Makes 10 servings
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INGREDIENTS

2/3	cup Zesty Pico de Gallo (recipe) or purchased salsa
5	potatoes (4 to 5 ounces each)
Butter-flavored nonstick cooking spray
1/2	package (4 ounces) fat-free cream cheese
2	tablespoons reduced-fat sour cream
1/3	cup (about 1.3 ounces) shredded reduced-fat sharp Cheddar cheese
2	tablespoons sliced ripe olives (optional)
1/4	cup minced fresh cilantro

PREPARATION:

Prepare Zesty Pico de Gallo; set aside.
Preheat oven to 425°F. Scrub potatoes; pierce several times with fork. Bake 45 minutes or until soft. Cool.
Split each potato lengthwise into halves. Scoop out potato with spoon, leaving 1/4-inch-thick shell. (Reserve potato for another use, if desired.) Place potato skins on baking sheet; spray lightly with cooking spray.
Preheat broiler. Broil potato skins 6 inches from heat, 5 minutes or until lightly browned and crisp.
Preheat oven to 350°F. Combine cream cheese and sour cream in small bowl; stir until well blended. Divide evenly among potato skins; spread to cover. Top with Zesty Pico do Gallo, cheese and olives, if desired. Bake 15 minutes or until heated through. Sprinkle with cilantro.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

Serving Size:	1 potato skin appetizer with about 1 tablespoon pico de gallo
Sodium	149 mg
Protein	4 g
Fiber	3 g
Carbohydrate	15 g
Cholesterol	4 mg
Saturated Fat	1 g
Total Fat	1 g
Calories from Fat	10 %
Calories	86

DIETARY EXCHANGE:

Meat	1/2
Starch	1

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