Options

Format:
Include:
PRINT
See more
Mini Cheddar Potato Skins

Mini Cheddar Potato Skins

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: about 5 potato halves)
  • Cook time:7 Minutes
  • Prep time:5 Minutes
  • Other:5 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 0.0%
  • Fat: 4.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.9g
  • Carbohydrate: 24.4g
  • Fiber: 2.5g
  • Cholesterol: 12mg
  • Iron: 0.8mg
  • Sodium: 174mg
  • Calcium: 55mg
advertisement

Go to full version of

Mini Cheddar Potato Skins recipe

advertisement