Easy Cheesy Potato Skins Recipe | Simple Appetizers

INGREDIENTS

2/3 cup Zesty Pico de Gallo (recipe) 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

PREPARATION:

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.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1 potato skin appetizer with about 1 tablespoon pico de gallo Sodium 149 mg Protein 4 g Fiber 3 g Carbohydrate 15 g Cholesterol 4 mg Saturated Fat 1 g Total Fat 1 g Calories from Fat 10 % Calories 86 DIETARY EXCHANGE: Meat 1/2 Starch 1