Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 * Exported from MasterCook * Baked Potato Skins Recipe By : GardenCuisine by Paul Wenner, page 266 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 russet potatoes Olive oil spray 4 cups mushrooms -- sliced 2 roasted red bell peppers -- julienned 1 cup low-fat white cheddar cheese -- shredded 2 green onions -- chopped 1/2 cup Island Salsa (see separate recipe) OR low-fat ranch dressing MAKES 8 POTATO HALVES Hearty, filling, and easy to prepare, these potato skins are delicious as a snack on the run, or could even fill in for a main course in a pinch! Wash the potatoes and bake them for 1 hour at 350F. Set aside until cool enough to handle, then cut in half lengthwise and scoop out the insides, leaving a 1/4-inch-thick shell. Increase the oven temperature to 400F. Spray the potato skins with olive oil and place them skin side up on a rack in the oven until they are crispy and brown, 10 to 12 minutes. Fill the potato skins with the mushrooms and julienned peppers. Top with the shredded cheese and return to the oven until the cheese melts. Remove from the oven and sprinkle with the green onions. Serve with Island Salsa or low-fat ranch dressing. PER 1/2 POTATO • 198 CALORIES (19% FROM FAT) • 4.5 G FAT • 9 G PROTEIN • 30 G CARBOHYDRATE • 15 MG CHOLESTEROL • 164 MG SODIUM • 8 G FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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