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Add a photoServings: 8
Ingredients
- 4 lg. baking potatoes, baked
- 3 ounce. (3/4 c.) Cheddar cheese, shredded
- 3 ounce. (3/4 c.) Monterey Jack cheese, shredded
- 1 c. tomato, minced (for more flavor add in 2 tbsp. minced green chilies to tomato)
- 3/4 c. tortilla chips, crushed
- Lowfat sour cream, if you like
Directions
- Cut each baked potato in half lengthwise and cut halves again to create 4 quarters. Scoop out potato leaving 1/4 inch layer of potato in shell. (Store potato leftovers in refrigerator for other uses.) Place potato skins on greased cookie sheet. Combine cheeses. Place half of cheese in prepared potato skins. Top with tomato, tortilla chips and remaining cheese. Bake at 350 degrees for 6 to 8 min or possibly till cheese is bubbly. Serve with lowfat sour cream. Yield: 16 snacks.
- 1 Snack has: Calories - 90; Protein - 4 grams; Carbohydrates - 10 grams; Fat - 4 grams; Sodium - 95 milligrams; Potassium - 220 milligrams.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 104 | 35% |
| Total Fat 11.66g | 15% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.02g | |
| Cholesterol 21mg | 7% |
| Sodium 194mg | 8% |
| Potassium 690mg | 20% |
| Total Carbs 39.98g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.85g | 1% |
| Protein 9.77g | 16% |
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