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Bangkok Chicken
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.
Cheesy Potato Skin Appetizers
Yield: Makes 10 servings
Ingredients:
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:
1.
Prepare Zesty Pico de Gallo; set aside.
2.
Preheat oven to 425°F. Scrub potatoes; pierce several times with fork. Bake 45 minutes or until soft. Cool.
3.
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.
4.
Preheat broiler. Broil potato skins 6 inches from heat, 5 minutes or until lightly browned and crisp.
5.
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.
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 |
This recipe appears in:
Mexican
