Fajita Potato Skins

Oxmoor House

4 appetizers.


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1 tablespoon chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 ounces lean boneless round steak
2 small baking potatoes (about 3 1/2 ounces each)
Vegetable cooking spray
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
2 tablespoons no-salt-added mild salsa


Cook: 45 Minutes

Combine first 7 ingredients in a small bowl, stirring well.

Trim fat from steak; slice steak diagonally across grain into 1/4-inch-wide strips. Add steak to onion mixture. Cover and marinate in refrigerator 2 hours.

Scrub potatoes. Bake at 400° for 35 minutes or until tender. Let cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving 1/4-inch-thick shells; set shells aside. Mash pulp.

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add meat mixture; cook 2 minutes or until meat is browned on both sides. Add mashed potato to skillet, and cook 1 minute.

Place potato shells in a small baking dish. Spoon steak mixture evenly into shells, and top with cheese. Bake at 350° for 10 to 12 minutes or until thoroughly heated. Top evenly with salsa.

Created date

August 2009

Nutritional Information

Calories 84
Caloriesfromfat 24 %
Fat 2.2 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.6 g
Carbohydrate 9.6 g
Fiber 0.0 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 134 mg
Calcium 0.0 mg