Mexican Baked Potato Skins Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
4 large: Baking potatoes,
1/4 tsp: Salt,
Vegetable cooking spray,
1/4 tsp: Pepper,
1 tbsp: Reduced calorie margarine,
1/2 cup: Nonfat sour cream alternativ,
1 cup: Finely diced red pepper,
1/4 cup: Minced fresh cilantro,
1/2 cup: Minced green onions,
2 cup: 50% Less-fat cheddar, 8oz
1 1/2 cup: Fresh corn cut from 3 ears,
Fresh cilantro sprigs, opt
2 tsp: Chili powder,
Directions:
Scrub potatoes; prick each potato several times with a fork. Bake at
400 for 1 hour or until potaotes are done.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium hig heat until margarine melts. Add red pepper and
green onions; saute 3 minutes or until tender. Stir in corn, chili
powder, salt and pepper; saute 3 minutes or until tender. Remove
from heat, and let cool. Stir in sour cream and minced cilantro. Set
aside.
Allow potatoes to cool to touch. Cut potatoes in half lengthwise.
Carefully scoop out pulp, leaving about 1/8 inch thick shells. Cut
each shell in half lengthwise. Reserve potato pulp for another use.
Place shells, skin side down, on an ungreased baking sheet; spray
shells lightly with cooking spray. Bake at 425 for 15 minutes or
until crisp. Spoon corn mixture evenly into shells; sprinkle evenly
with cheese. Broil 5 1/2 inches from heat (with electric oven door
partially opened) 2 to 3 minutes or until cheese melts. Garnish with
cilantro sprigs, if desired. Serve immediately.
Yield: 16 appetizers
Per appetizer: Calories 86 (29% from fat)
Carbohydrate 10.4g
Protein 5.8g
Fat 2.8f (Sat. Fat 1.1g)
Cholesterol 8mg
Sodium 167mg
Light & Luscious - Oxmoor House - 1994
Becci McClain 1994
Submitted By BECCI MCCLAIN On 11-23-94
Source from luhu.jp
400 for 1 hour or until potaotes are done.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium hig heat until margarine melts. Add red pepper and
green onions; saute 3 minutes or until tender. Stir in corn, chili
powder, salt and pepper; saute 3 minutes or until tender. Remove
from heat, and let cool. Stir in sour cream and minced cilantro. Set
aside.
Allow potatoes to cool to touch. Cut potatoes in half lengthwise.
Carefully scoop out pulp, leaving about 1/8 inch thick shells. Cut
each shell in half lengthwise. Reserve potato pulp for another use.
Place shells, skin side down, on an ungreased baking sheet; spray
shells lightly with cooking spray. Bake at 425 for 15 minutes or
until crisp. Spoon corn mixture evenly into shells; sprinkle evenly
with cheese. Broil 5 1/2 inches from heat (with electric oven door
partially opened) 2 to 3 minutes or until cheese melts. Garnish with
cilantro sprigs, if desired. Serve immediately.
Yield: 16 appetizers
Per appetizer: Calories 86 (29% from fat)
Carbohydrate 10.4g
Protein 5.8g
Fat 2.8f (Sat. Fat 1.1g)
Cholesterol 8mg
Sodium 167mg
Light & Luscious - Oxmoor House - 1994
Becci McClain 1994
Submitted By BECCI MCCLAIN On 11-23-94
Source from luhu.jp