Picante Potato Skins


Picante Potato Skins

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Servings and Ingredients

Serves 6
3 baking potatoes
3 tbsp. salsa or picante sauce
1 tbsp. margarine, melted
¾ c. reduced-fat shredded Monterrey Jack cheese with jalapenos


  1. Preheat the oven to 400 degrees. Do not bake the potatoes in a microwave for this recipe, because the skins will become too soft. Prepare a cookie sheet with nonstick pan spray.
  2. Wash the potatoes and poke them with a fork or the tip of a knife in several places. Bake the potatoes 1 hour, or until tender; cool.
  3. Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving 1/4-inch-thick shells. (Reserve the pulp for another use). Cut each shell in half lengthwise; place on a cookie sheet.
  4. Combine the salsa and margarine; brush over the insides of shells. Bake until crisp, about 15 minutes.
  5. Sprinkle the skins with cheese; return to the oven for 5 minutes or until the cheese is melted. Serve warm.
  6. Variation Instructions: For a milder flavor, use Monterey Jack cheese without jalapeños. To increase the spice quotient, use a hot salsa.

Nutrition facts


99 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 6mg
  • Sodium: 115mg
  • Total Carbohydrates: 14g
  • Protein: 4g

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