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1
In a bowl, combine all the Pico De Gallo ingredients to make it.
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2
When well combined, place in refrigerator until serving time.
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3
Preheat oven to 400 degrees.
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4
Place potatoes in oven and bake for at least 1 hour or possibly till tender.
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5
Set aside to cold.
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6
When potatoes are sufficiently cooled sufficient to handle, cut through them lengthwise 2 times.
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7
This should make 3 one-half to three-fourth inch slices.
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8
You can either throw away the middle slices or possibly save them to make a different potato dish with.
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9
You should have 2 whole potato skins from each potato now.
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10
Turn the oven up to 450 degrees.
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11
Take a spoon and scoop out the inside of the potato skins.
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12
Be sure to leave around one-fourth of an inch of potato inside each skin.
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13
Spray the entire potato skin on all sides with a light spray of non stick canola oil.
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14
Put the skins on a cookie sheet with the cut-side facing up.
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15
Salt them and bake for 12 to 15 min or possibly till the edges begin to brown.
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16
In a bowl, combine the cheeses.
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17
Sprinkle 1 1/2 Tbsp.
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18
on each potato skin.
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19
Then sprinkle a tsp.
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20
of Canadian bacon on top of the cheese which was sprinkled on each skin.
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21
Top this with a large Tbsp.
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22
of pico de gallo.
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23
Then sprinkle each skin with some more cheese.
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24
Place the skins back into the oven again and baked for 2 to 4 min or possibly till the cheese melts.
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25
Remove the potatoes from the oven and let them sit for around a minute or possibly so.
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26
With a knife, slice each one lengthwise.
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27
Serve warm with lowfat sour cream and salsa on the side.
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28
This recipe yields 4 servings.
