1/2 of recipe (2 skins): 205 calories, 3.5g total fat (1.5g sat. fat), 497mg sodium, 31.5g carbs, 4g fiber, 4g sugars, 12.5g protein -- PointsPlus® value 5* -- SmartPoints® value 5*
This recipe's pretty much comfort-food heaven, especially since the calorie count is so low! Potato skins rule...
Prep: 10 minutes
Cook: 30 minutes
Ingredients:
Two 10-oz. russet potatoes
2 sticks light string cheese
1/4 cup chopped bell pepper
2 tbsp. chopped onion
1/2 cup canned crushed tomatoes
1/8 tsp. garlic powder
1/8 tsp. onion powder
Dash each salt and black pepper
5 pieces turkey pepperoni, chopped
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Pierce potatoes several times with a fork. On a microwave-safe plate, microwave potatoes for 3 1/2 minutes.
Flip potatoes, and microwave for 3 1/2 more minutes, or until soft.
Once cool enough to handle, cut potatoes in half lengthwise. Use a spoon to gently scoop out the pulp, leaving about 1/4 inch inside the skin. Discard the pulp (or reserve for another use).
Place potato skins on the baking sheet. Bake until crispy, 12 - 15 minutes. Remove sheet, but leave oven on.
Meanwhile, break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Place bell pepper and onion in a small microwave-safe bowl. Cook for 45 seconds, or until slightly softened.
In another small bowl, stir seasonings into crushed tomatoes. Evenly distribute mixture among potato skins. Sprinkle with shredded string cheese, and top with veggies and chopped pepperoni.
Bake until cheese has melted, about 5 minutes. Mmmmm...
MAKES 2 SERVINGS