Baked Potato Skins

This popular contemporary appetizer is a cinch to make free of fat. To cut down on the baking time, you can microwave the scrubbed potatoes for 7 minutes, turning them 4 times for even cooking. Wet the potatoes and bake at 350F for 30 minutes, or until tender. After you've scooped out the potato flesh, save it for another use, such as mashed potatoes or potato pancakes.

4

medium russet potatoes

 

8

slices fat-free cheese, cut in half

cup fat-free sour cream

 

3

tablespoons finely chopped fat-free ham

 

green pepper, finely chopped

 

sweet red pepper, finely chopped

 

cup diced tomatoes

 

4

scallions, sliced

 

 

Ground black pepper

 

 

 

 

1)

Preheat the oven to 350F.

 

2)

Wash and gently scrub the potatoes, but don't dry. Poke each potato several times with a fork. Place at least 4" apart on the oven rack and bake for 1 hour, or until tender. Remove from the oven. Cut each potato in half lengthwise. Set aside for 10 minutes, or until cool enough to handle.

 

3)

With a large spoon, scoop out the potato flesh, leaving a sturdy shell; reserve the flesh for another use. Using kitchen scissors, cut each skin in half lengthwise. Place the potato skins on a baking sheet.

 

4)

Coat both sides of each skin with no-stick spray. Top each skin with a half slice of cheese. Broil 4" from the heat for 4 minutes, or until the cheese partially melts

 

5)

Remove from the oven. Transfer the skins to a platter. Top with the sour cream and sprinkle with the ham, green peppers, red peppers, tomatoes, and scallions. Season to taste with the black pepper.

 

 

 

Lynns Kitchen Tip: Wrapping potatoes in foil before baking actually steams them and softens the skin. So scrap the foil. Instead, scrub the potatoes and then place them (still wet) directly on the oven baking rack. This technique crisps the skin beautifully.

 

nutrition at a glance per 4 skins

 

Points: 4

210

Calories

 

Makes 16 Skins per 4 skins

0.2 g

total fat

 

 

0 g

saturated fat

 

 

732 mg.

Sodium

 

 

8 mg.

cholesterol

 

 

13.4 g

Protein

 

 

38.5 g.

Carbohydrates

 

 

301 g.

Dietary Fiber

 

Source: Fat-Free Cooking by Lynn Fischer