Diabetes Recipes
Picante Potato Skins
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Nutrition Facts
Serving Size: 2 Piece(s)
Makes: 6 Serving(s)
Amount Per Serving
Calories: 99
Total Fat: 3g
Cholesterol: 6mg
Sodium: 115mg
Total Carbohyrdates: 14g
Dietary Fiber: 1g
Sugars: 1g
Protein: 4g
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Make this for: Dinner
Category: Appetizers
This Recipe Makes: 6 Serving(s)
Summary
Delicious potato skins with salsa or picante sauce and shredded reduced fat Monterey Jack cheese with jalapenos.
What you'll need
- 3 med baking potatoes
- 3 tbsp. prepared salsa or picante sauce
- 1 tbsp. margarine, melted
- 3/4 cup shredded reduced-fat
- 3 piece Monterey Jack cheese with jalapenos
Instructions
- Step 1
Preheat the oven to 400-degrees. Do not bake the potatoes in the microwave for this recipe, because the skins will become too soft. Prepare a cookie sheet with nonstick pan spray. - Step 2
Wash the potatoes and poke them with a fork or the tip of a knife in several places. bake the potatoes one hour, or until tender; cool. - Step 3
Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving 1/4-inch-thick shells. (Reserve the pulp for another use.) Cut each shell in half lengthwise; place on a cookie sheet. - Step 4
Combine the salsa and margarine; brush over the insides of shells. Bake until crisp, about 15 minutes. - Step 5
Sprinkle the skins with cheese; return to the oven for five minutes or until the cheese is melted. Serve warm.
Diabetic Exchanges
- Starch: 1
- Fat: 1/2
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