Mexican Baked Potato Skins Recipe

Name: Mexican Baked Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; Vegetable cooking spray; 1 tablespoon reduced-calorie margarine; 1 cup finely diced sweet red pepper; 1/2 cup minced green onions; 1 1/2 cups fresh corn cut from cob (about 3 ears); 2 teaspoons chili powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup nonfat sour cream alternative; 1/4 cup minced fresh cilantro; 2 cups (8 ounces) 50% less-fat Cheddar cheese; Fresh cilantro sprigs (optional)

Servings: persons

4 large baking potatoes
Vegetable cooking spray
1 tablespoon reduced-calorie margarine
1 cup finely diced sweet red pepper
1/2 cup minced green onions
1 1/2 cups fresh corn cut from cob (about 3 ears)
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup nonfat sour cream alternative
1/4 cup minced fresh cilantro
2 cups (8 ounces) 50% less-fat Cheddar cheese
Fresh cilantro sprigs (optional)

1
Scrub potatoes; prick each potato several times with a fork. Bake at 400u00b0 for 1 hour or until potatoes are done.
2
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add red pepper and green onions; saute 3 minutes or until tender. Stir in corn, chili powder, salt, and pepper; saute 3 minutes or until tender. Remove from heat, and let cool. Stir in sour cream and minced cilantro. Set aside.
3
Allow potatoes to cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving about 1/8-inch-thick shells. Cut each shell in half lengthwise. Reserve potato pulp for another use.
4
Place shells, skin side down, on an ungreased baking sheet; spray shells lightly with cooking spray. Bake at 425u00b0 for 15 minutes or until crisp. Spoon corn mixture evenly into shells; sprinkle evenly with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Garnish with cilantro sprigs, if desired. Serve immediately.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large baking potatoes, Vegetable cooking spray, 1 tablespoon reduced-calorie margarine, 1 cup finely diced sweet red pepper, and more.

Yes, Mexican Baked Potato Skins falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Baked Potato Skins

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