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Chili-Cheese Potato Skins

Categories: Entertaining
Type: Appetizers and Snacks

Canned chili makes these cheesy potato skins a snap to put together!

Serves: 12 appetizers


  • 6 small baking potatoes (each about 3 inches long)
  • 3/4 cup Fiesta Chili or canned low-fat chili
  • 1/2 cup shredded nonfat or reduced-fat Cheddar or Monterey jack cheese
  • Nonstick olive oil cooking spray
  • 1/2 cup nonfat or light sour cream
  • 1/4 cup thinly sliced scallions

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  1. If using a conventional oven, wrap the potatoes in aluminum foil and bake at 400°F for about 35 minutes, or until tender. If using a microwave oven, pierce each potato in several places with a fork and microwave on high power for about 12 minutes, or until tender. Set aside to cool.
  2. Cut the potatoes in half lengthwise. Scoop out and discard the pulp, leaving a 1/4-inch-thick shell. Place 1 tablespoon of chili in each skin, and top with 2 teaspoons of cheese. Spray the tops of the stuffed potatoes lightly with the cooking spray.
  3. Arrange the potato skins on a baking sheet, and bake at 450°F for about 12 minutes, or until the filling is hot and the cheese is bubbly. Transfer the skins to a serving platter, top each with 2 teaspoons of sour cream and a sprinkling of scallions, and serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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