Crisp Garlic Potato Skins
Here's a low-fat, low-sodium version of a popular restaurant-style appetizer.
2 large baking potatoes
2 teaspoons olive oil or cooking oil
2 tomatoes, seeded and chopped
1/4 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
2 teaspoons grated Parmesan cheese
One day or several hours ahead, prick potatoes with a fork. Bake in a 425 degree
oven for 40 to 50 minutes or till tender. Cool, Wrap and store in refrigerator.
At serving time, cut baking potatoes into quarters. Scoop out the insides
(reserve for another use), leaving 1/2 inch thick shells. Lightly brush both
sides of potato skins with olive oil. Place, cut side up, on a large baking sheet.
Bake at 425 degrees about 15 minutes or till crisp. Meanwhile, in a small bowl
combine the chopped tomatoes, basil, and garlic powder. Spoon some of the tomato
mixture into each potato quarter. Sprinkle with Parmesan cheese. Bake for 2 to 3
more minutes until heated through.
POINTS: 3 (2.5)
PER SERVING: 107 Calories/3 g Total Fat/1 g Saturated Fat/
27 mg Sodium/19 g Total Carbohydrate/0 g Dietary Fiber/2 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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