This was another one of my Superbowl recipes. I have been making these for years, but I hadn’t made them recently. I forgot how tasty these were! Yum!
Crispy Chipotle Potato Skins
Adapted from WW website
4 large potato(es), baking-variety, cooked, cooled and halved lengthwise
1 1/2 Tbsp olive oil (I use chili-infused olive oil)
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
2 oz fat free shredded cheddar cheese (I used Lifetime cheese, and shredded it)
spray olive oil (I use misto)
1 medium tomato, diced
3 medium scallions (green parts only), finely chopped
1/2 cup(s) fat-free sour cream, optional (I use Lilly brand)
First, cook potatoes. Preheat oven to 400°F. Prick potatoes all-over with a fork. Place potatoes on a baking sheet, and bake for 1 hour. Remove from oven and set aside.
Increase oven temperature to 425°F. When potatoes are cool enough to handle, cut in half lengthwise, and scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato halves with oil mixture. Place potato halves in a single layer on a large nonstick baking sheet; sprinkle with cheese. Lightly spray with olive oil (to help the cheese melt).
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 1 potato skin and about 1 tablespoon sour cream per serving.
Nutritional information per serving (1 half):
Total Fat: 2.6 g
Cholesterol: 1.0 mg
Sodium: 18.6 mg
Total Carbs: 12.2 g
Dietary Fiber: 1.8 g
Protein: 4.8 g