Diabetes Recipes

Picante Potato Skins

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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)


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


  • 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