Cheesy Potato Skin Appetizers

Cheesy Potato Skin Appetizers

Cheesy Potato Skin Appetizers


Makes 10 servings


2/3 cup Zesty Pico de Gallo 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


  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
Calories 86
Calories from Fat 10 %
Total Fat 1 g
Saturated Fat 1 g
Cholesterol 4 mg
Carbohydrate 15 g
Fiber 3 g
Protein 4 g
Sodium 149 mg

Dietary Exchange

Starch 1
Meat 1/2

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