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Cheesy Ranch Potato Skins |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cheesy Ranch Potato Skins recipe on the web!!LOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 10 min Broil: 5 1/2 min To enjoy these crispy skins in just minutes, start with leftover baked potatoes or bake the potatoes in your microwave oven. For a change of pace, top off these taters with black beans and salsa instead of the chicken, cheese and bacon. _ medium unpeeled baking potatoes, baked* Butter-flavored cooking spray ___ teaspoon garlic powder ___ cup finely chopped cooked chicken or turkey ___ cup shredded reduced-fat cheddar cheese _ tablespoons imitation bacon bits Reduced-calorie ranch salad dressing, if desired 1. Cut potatoes lengthwise into fourths. Carefully scoop out pulp, leaving 1/4-inch shells. Cover and refrigerate potato pulp for another use. 2. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Spray with cooking spray. Sprinkle with garlic powder. Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. 3. Sprinkle chicken and cheese over potato shells. Broil about 30 seconds or until cheese is melted. Sprinkle with bacon bits. Serve hot with ranch dressing. *To "bake" potatoes in microwave oven, pierce potatoes with fork. Arrange potatoes about 1 inch apart in circle on microwaveable paper towel. Microwave uncovered on high 8 to 10 minutes or until tender. To bake potatoes in conventional oven, pierce potatoes with fork. Bake in 375° oven 1 to 1 1/2 hours or until tender. Let potatoes stand until cool enough to handle. NUTRITION INFORMATION 1 Serving Calories 105 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 10mg Sodium 120mg Carbohydrate 17g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 0%; Vitamin C 6%; Calcium 4%; Iron 6% From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Hot Crab-Artichoke Dip Cheesy Ranch Potato Skins Zippy Chicken Drummies Maple-Glazed BBQ Meatballs Tomato Bruschetta With Basil Spread Vegetable Pot Sticker Chewy Pizza Bread Parmesan Puffs With Marinara Smoked Salmon Pinwheels Baked Tortilla Chips Fresh Garden Salsa Savory Popcorn Mix Honey Spice Pretzels -THE SNACK ATTACK |
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