| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Snacks |
8 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes; baked |
| 1 |
ts |
Salt; optional |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Paprika |
|
|
Nonfat sour cream; optional |
|
|
Chives; optional |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-inch thick
shell. (Save the pulp for another use). Cut shells lengthwise into quarters
and place on a baking sheet coated with nonstick cooking spray. Mist shells
with nonstick cooking spray. Combine salt, if desired, garlic powder and
paprika; sprinkle over the skins. Broil until golden brown, 5 - 8 minutes.
If desired, combine sour cream and chives and serve with potato skins.
Serving Size: 4 shells
Calories: 40, Total Fat: trace, Calories from Fat: 1%, Saturated Fat:
trace, Cholesterol: 0, Sodium:: 5mg, Carbohydrate: 9gm, Protein: 1gm
NOTES : For a simple hot snack that really hits the spot on a cool fall
evening, put together a plate of these crisp potato skins.
Recipe by: Andrea Holcomb, Torrington, Connecticut
Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping"
<unicorn4@usit.net> on Dec 30, 1997
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”