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Holden Comprehensive Cancer Center at The University of Iowa

The Colorful Plate
Appetizers

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Oven-Fried Potato Skins

 Submitted by: Sharon Baumler
Nursing 3 JPE/3 JPW
Source: Healthy Homestyle Cooking

12 medium baking potatoes

1 cup (4 ounces) finely shredded reduced-fat Monterey Jack cheese

1 cup (4 ounces) finely shredded reduced-fat cheddar cheese

1/2 cup chopped green onions or snipped fresh chives

  1. Preheat oven to 425°.
  2. Using a fork, prick the potatoes. Bake for 40-50 minutes or until tender.
  3. Cut the potatoes lengthwise into quarters. Scoop out the pulp with a small spoon, leaving a 1/4-inch shell. Set aside the pulp for another use.
  4. Spray a cookie sheet with nonstick spray. Place the potato shells on the sheet with the skin sides down. Spray the potatoes with the nonstick spray. Bake at 425° for 10-15 minutes or until crisp.
  5. Sprinkle the Monterey Jack cheese and cheddar cheese on the potatoes, then bake about 2 minutes more or until the cheeses are melted. Sprinkle with the green onions or chives and serve.

Makes 48 potato skins Nutrition Facts

Calories: 32 Saturated Fat: 0.2 gm
Carbohydrate: 5 gm Fiber: 1 gm
Cholesterol: 1 mg Protein: 2 gm
Fat: 0.5 gm Sodium: 31 mg

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