Potato Skins With Roasted Pepper

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* Exported from MasterCook *

 

Potato Skins With Roasted Pepper

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 35

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium baking potatoes

(about 2 pounds total)

Ground black pepper

7 ounces jarred roasted red sweet peppers

drained and chopped

3 tablespoons thinly sliced green onions

1 cup shredded reduced-fat mozzarella cheese -- (4 ounces)

1/2 cup light dairy sour cream

1/4 teaspoon dried Italian seasoning -- crushed

Sliced green onions -- (optional)

 

All-American yes, but these crispy potato skins take an Italian twist with

roasted red peppers and Italian seasonings.

 

Scrub potatoes thoroughly and prick with a fork. Bake in a 425F oven for

40 to 45 minutes or until tender; cool.

 

Halve each potato lengthwise. Scoop out the inside of each potato half,

leaving a shell about 1/4 inch thick. Cover and chill the scooped out

potato for another use.

 

Line a 15x10x1-inch baking pan with foil. Arrange potato halves, cut sides

up, on baking sheet. Sprinkle with black pepper. Sprinkle roasted red

peppers and the 3 tablespoons green onions evenly over potato halves. Top

with mozzarella cheese. (If desired, cover and chill for up to 24 hours

before baking.)

 

Bake skins in a 450F oven for 8 to 10 minutes or until cheese is melted and

potato pieces are heated through. Meanwhile, stir together the sour cream

and Italian seasoning. If desired, sprinkle potato skins with additional

green onions. Serve warm with sour cream mixture. Makes 12 appetizer

servings.

 

Preparation time: 20 minutes. Baking time: 48 minutes.

 

Per serving: 90 Calories; 2 G Total fat; 1 G Saturated fat; 6 MG

Cholesterol; 84 MG Sodium; 13 G Carbohydrate; 1 G Fiber; 4 G

Protein. Exchanges: 1 Starch.

 

 

 

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