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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
