Ingredients
- 4 lg. baking potatoes
- baked
- 3 ounce. (3/4 c.) Cheddar cheese
- shredded
- 3 ounce. (3/4 c.) Monterey Jack cheese
- shredded
- 1 c. tomato
- minced (for more flavor add in 2 tbsp. minced green chilies to tomato)
- 3/4 c. tortilla chips
- crushed
- Lowfat sour cream
- if you like
Instructions
- Cut each baked potato in half lengthwise and cut halves again to create 4 quarters.
- Scoop out potato leaving 1/4 inch layer of potato in shell.
- (Store potato leftovers in refrigerator for other uses.)
- Place potato skins on greased cookie sheet.
- Combine cheeses.
- Place half of cheese in prepared potato skins.
- Top with tomato, tortilla chips and remaining cheese.
- Bake at 350 degrees for 6 to 8 min or possibly till cheese is bubbly.
- Serve with lowfat sour cream.
- Yield: 16 snacks.
- 1 Snack has: Calories - 90; Protein - 4 grams; Carbohydrates - 10 grams; Fat - 4 grams; Sodium - 95 milligrams; Potassium - 220 milligrams.
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