[blindweightwatcher] DIABETIC PICANTE POTATO SKINS
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Fri, 20 Feb 2009 06:41:15 -0600
DIABETIC PICANTE POTATO SKINS
Makes: 12 Potato Skins (6 Servings)
Source: The New Family Cookbook for People with Diabetes
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
3 baking potatoes (about 1 pound total)
3 tablespoons prepared salsa or picante sauce
1 tablespoon margarine, melted
3/4 cup (3 ounces) shredded reduced-fat
Monterey Jack cheese with jalapeños
DIRECTIONS
Preheat the oven to 400 degrees F. Do not bake the potatoes in
the microwave for this recipe, because the skins will become
too soft. Prepare a cookie sheet with nonstick pan spray.
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.
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.
Combine the salsa and margarine; brush over the
insides of shells. Bake until crisp, about 15 minutes.
Sprinkle the skins with cheese; return to the oven for
5 minutes or until the cheese is melted. Serve warm.
Nutritional Information Per Serving: (2 potato skins)
Calories: 99, Fat: 3 g, Cholesterol: 6 mg, Sodium: 115 mg,
Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 1g, Protein: 4g
Diabetic Exchanges: 1 Starch, 1/2 Fat
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