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Fajita Potato Skins

Cook time 45 mins
Yield

4 appetizers.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cooking Light Light Cooking for Two