Zesty Potato Skins
Serves 8
Visually appealing and delicious, these filled potato skins are
perfect for entertaining or snacking. Spiced with Southwestern
flair, they're a great alternative to the usual chips and
dip.
6 medium red potatoes, baked (about 1 1/4 pounds)
Vegetable oil spray
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon pepper
8 ounces fat-free or low-fat cottage cheese, undrained
1/2 teaspoon grated lime zest
1 1/2 tablespoons fresh lime juice
1 teaspoon dried chives
1/4 teaspoon chili powder
24 black olive slices (4 large olives)
Preheat the oven to 450°F.
Cut each potato in half. Scoop out the center, leaving about 1/4
inch of potato on the inside of each skin. Cut the skins into
quarters. Lightly spray the insides of the skins with vegetable oil
spray.
In a small bowl, combine the garlic powder, 1/2 teaspoon chili
powder, cumin, and pepper. Sprinkle the mixture evenly on the
insides of the potatoes. Place the skins with skin side down on a
baking sheet.
Bake for 15 to 20 minutes, or until lightly browned. Meanwhile, in
a food processor or blender, process the remaining ingredients
except the olives until smooth. Spoon about 1 teaspoon of the
cottage cheese mixture onto each potato skin and top with an olive
slice.
This recipe is reprinted with permission from The New American
Heart Association Cookbook, Seventh Edition, Copyright © 2005
by the American Heart Association. Published by Clarkson
Potter/Publishers, a division of Random House, Inc. Available from
booksellers everywhere. |
Nutrition Analysis
(per serving)
Calories 73
Total Fat 0.5 g
Saturated 0.0 g
Polyunsaturated 0.0 g
Monounsaturated 0.0 g
Cholesterol 1 mg
Sodium 117 mg
Carbohydrates 14 g
Fiber 2 g
Protein 6 g
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