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Ингредиенты
- 1 x tomato minced (1/2 c.)
- 3 Tbsp. minced Spanish onion
- 1 1/2 tsp chopped fresh cilantro
- 1 Tbsp. canned jalapeno slices (nacho slices) diced
- 1 dsh salt
- 1 dsh freshly-grnd black pepper
- 3 med russet potatoes Canola oil nonstick cooking spray as needed Salt as needed
- 1/3 c. reduced-fat shredded Cheddar cheese
- 1/3 c. reduced-fat Mozzarella cheese
- 2 slc Canadian bacon diced (abt 2 tbspns) Fat-free lowfat sour cream Salsa
Инструкции
- In a bowl, combine all the Pico De Gallo ingredients to make it. When well combined, place in refrigerator until serving time.
- Preheat oven to 400 degrees. Place potatoes in oven and bake for at least 1 hour or possibly till tender. Set aside to cold. When potatoes are sufficiently cooled sufficient to handle, cut through them lengthwise 2 times. This should make 3 one-half to three-fourth inch slices. You can either throw away the middle slices or possibly save them to make a different potato dish with.
- You should have 2 whole potato skins from each potato now. Turn the oven up to 450 degrees. Take a spoon and scoop out the inside of the potato skins. Be sure to leave around one-fourth of an inch of potato inside each skin. Spray the entire potato skin on all sides with a light spray of non stick canola oil. Put the skins on a cookie sheet with the cut-side facing up. Salt them and bake for 12 to 15 min or possibly till the edges begin to brown.
- In a bowl, combine the cheeses. Sprinkle 1 1/2 Tbsp. on each potato skin. Then sprinkle a tsp. of Canadian bacon on top of the cheese which was sprinkled on each skin. Top this with a large Tbsp. of pico de gallo. Then sprinkle each skin with some more cheese.
- Place the skins back into the oven again and baked for 2 to 4 min or possibly till the cheese melts. Remove the potatoes from the oven and let them sit for around a minute or possibly so. With a knife, slice each one lengthwise. Serve warm with lowfat sour cream and salsa on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 101 | |
| Calories from Fat 58 | 57% |
| Total Fat 6.58g | 8% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 394mg | 16% |
| Potassium 117mg | 3% |
| Total Carbs 2.03g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.82g | 1% |
| Protein 8.35g | 13% |
