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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The skins are mouthwateringly good at any time of year, but they are especially delicious during the fall and winter. Adapted rom the American Diabetes Association. **Ingredients: baking potatoes, salsa or picante sauce, margarine, Monterey Jack cheese with jalapeños cvt Ingredients:
3 baked potatoes skins |
3 tbsp salsa or picante sauce |
1 tbsp promise spread, melted |
3/4 cup monterey jack cheese with jalapeños, reduced-fat, shredded |
Directions:
1. Preheat the oven to 400 degrees F. Do not bake the potatoes in a microwave for this recipe, because the skins will become too soft. Prepare a cookie sheet with nonstick pan spray.
2. Wash the potatoes and poke them with a fork or the tip of a knife in several places. Bake the potatoes 1 hour, or until tender; cool.
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.
4. Combine the salsa and margarine; brush over the insides of shells. Bake until crisp, about 15 minutes.
5. Sprinkle the skins with cheese; return to the oven for 5 minutes or until the cheese is melted. Serve warm.
6. Variation Instructions:
7. For a milder flavor, use Monterey Jack cheese without jalapeños. To increase the spice quotient, use a hot salsa.
8. Bake the potatoes any time within two days of serving, then complete the final preparation while the oven is preheating.
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