"Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables," writes Hollie Powell from St. Louis, Missouri.
Stuffed Potato Skins
Stuffed Potato Skins
Prep Time
10 min
Cook Time
50 min
Yield
12 servings
Ingredients
- 6 medium baking potatoes (6 ounces each)
- 1 tablespoon butter, melted
- 1 teaspoon hot pepper sauce, divided
- 1 cup thinly sliced green onions
- 1 large sweet red pepper, finely chopped
- 1/2 cup fresh broccoli florets, finely chopped
- 1 cup shredded reduced-fat cheddar cheese, divided
Directions
- Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet.
- Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts
1 appetizer: 158 calories, 3g fat (2g saturated fat), 9mg cholesterol, 35mg sodium, 29g carbohydrate (2g sugars, 5g fiber), 5g protein. Diabetic Exchange: 2 starch.
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