Cheesy Potato Skin Appetizers Recipe
Ingredients
2/3 cup Zesty
Pico de Gallo (recipe follows) or purchased salsa
5 potatoes (4 to
5 ounces each)
Butter-flavored nonstick cooking spray
1/2 package (4
ounces) fat-free cream cheese
2 tablespoons
reduced-fat sour cream
1/3 cup (about
1.3 ounces) shredded reduced-fat sharp Cheddar cheese
2 tablespoons
sliced ripe olives (optional)
1/4 cup minced
fresh cilantro
How to Prepare :
1. Prepare Zesty
Pico de Gallo; set aside.
2. Preheat oven
to 425°F. Scrub potatoes; pierce several times with fork. Bake 45 minutes or
until soft. Cool.
3. Split each
potato lengthwise into halves. Scoop out potato with spoon, leaving
1/4-inch-thick shell. (Reserve potato for another use, if desired.) Place
potato skins on baking sheet; spray lightly with cooking spray.
4. Preheat
broiler. Broil potato skins 6 inches from heat, 5 minutes or until lightly
browned and crisp.
5. Preheat oven
to 350°F. Combine cream cheese and sour cream in small bowl; stir until well
blended. Divide evenly among potato skins; spread to cover. Top with Zesty Pico
do Gallo, cheese and olives, if desired. Bake 15 minutes or until heated
through. Sprinkle with cilantro.
