Prep Time
7 Mins
Cook Time
23 Mins
Yield
8 servings.

How to Make It

Step 1

Scrub potatoes; pierce with a fork, and arrange in a circle on a paper towel in microwave oven. Microwave at HIGH 14 to 16 minutes or until soft. Let stand 5 minutes.

Step 2

While potatoes cook, place a small, heavy skillet over medium-high heat. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.

Step 3

Cut potatoes in half lengthwise; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Combine pulp, pineapple, and remaining 5 ingredients, stirring well. Spoon potato mixture into potato shells. Cover and microwave at HIGH 4 minutes or until thoroughly heated. Top with almonds.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

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