Potato Skins With Chile Poblano |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
|
These have less than 3 grams of fat per serving! I have not tried them yet, but they sound interesting. Cook time includes the time needed to bake the potatoes. Ingredients:
6 medium potatoes, baked 1 hour at 400 degrees |
3 fresh poblano chiles, seeded |
1 cup neufchatel cheese |
1/2 stalk minced celery |
1 garlic clove, minced |
1 teaspoon candied ginger, minced |
1/4 teaspoon white pepper |
1 cup nonfat sour cream |
fresh cilantro (to garnish) |
paprika (to garnish) |
Directions:
1. Preheat oven to 400 degrees.
2. Cut potatoes in half lengthwise and scoop out pulp, leaving 1/4 shell. Save potato pulp for other use. Place potato skins on large baking sheet skin side down and bake for 5 minutes. remove from oven to cool.
3. Soak chiles in warm water for 15 minutes to soften. Dry, then mince. In a non-reactive bowl, combine chiles, Neufchatel cheese, celery, garlic, ginger root, and white pepper. Let this mixture set for 5 minutes to blend flavors.
4. Fill each potato skin with an equal amount of filling. Bake for 10 minutes. Let cool for 5-10 minutes, then cut in half cross-ways to make 24 pieces.
5. Top with fat-free sour cream and garnish with cilantro and paprika.
|
|