Mini Cheddar Potato Skins

recipe

Yield:

4 servings (serving size: about 5 potato halves)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 7 Minutes
Other: 5 Minutes

Nutritional Information

Calories 149
Caloriesfromfat 0.0 %
Fat 4.2 g
Satfat 2.6 g
Monofat 1 g
Polyfat 0.2 g
Protein 3.9 g
Carbohydrate 24.4 g
Fiber 2.5 g
Cholesterol 12 mg
Iron 0.8 mg
Sodium 174 mg
Calcium 55 mg

Ingredients

1 pound red fingerling potatoes (about 20)
1 tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons reduced-fat shredded extra-sharp cheddar cheese
2 tablespoons thinly sliced green onion tops

Preparation

1. Preheat broiler.

2. Scrub potatoes; place in a single layer in a microwave-safe bowl (do not pierce potatoes with a fork). Cover bowl with plastic wrap (do not allow plastic wrap to touch food); vent. Microwave at HIGH 5 to 6 minutes or until tender. Let stand 5 minutes or until cool enough to touch. Cut potatoes in half; drizzle evenly with butter, and sprinkle evenly with salt and pepper. Top evenly with cheese. Broil 2 minutes or until cheese melts, and sprinkle evenly with green onions.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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