Cheesy Potato Skin Appetizers
Browse the recipe 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 |