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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These potato skins make great party food; from Fiona Haynes, Guide to Low Fat Cooking Ingredients:
4 small russet potatoes |
1/2 cup cheese, reduced-fat, shredded |
1/2 tsp paprika |
1/2 cup fat free sour cream |
2 scallions, white part only, thinly sliced |
Directions:
1. Prick potatoes with a fork. Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40-50 minutes in a 425 degree oven).
2. Allow potatoes to cool.
3. Cut in half lengthwise. Scoop out flesh, leaving a thin border next to skin. Reserve flesh for another use. Brush potato skins with a little canola oil or lightly spray with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.
4. Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly.
5. Serve with dollops of sour cream and scallions sprinkled on top.
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