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Recipe Summary

Yield:
16 appetizers.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub potatoes; prick each potato several times with a fork. Bake at 400° for 1 hour or until potatoes are done.

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  • Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add red pepper and green onions; saute 3 minutes or until tender. Stir in corn, chili powder, salt, and pepper; saute 3 minutes or until tender. Remove from heat, and let cool. Stir in sour cream and minced cilantro. Set aside.

  • Allow potatoes to cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving about 1/8-inch-thick shells. Cut each shell in half lengthwise. Reserve potato pulp for another use.

  • Place shells, skin side down, on an ungreased baking sheet; spray shells lightly with cooking spray. Bake at 425° for 15 minutes or until crisp. Spoon corn mixture evenly into shells; sprinkle evenly with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Garnish with cilantro sprigs, if desired. Serve immediately.

Source

Light and Luscious

Nutrition Facts

86 calories; calories from fat 29%; fat 2.8g; saturated fat 1.1g; mono fat 0g; poly fat 0g; protein 5.8g; carbohydrates 10.4g; fiber 0g; cholesterol 8mg; iron 0mg; sodium 167mg; calcium 0mg.
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