Ingredients
- 2 medium russet potatoes (about 8 ounce each), scrubbed
- nonstick cooking spray
- salt
- freshly ground black pepper
- 3/4 cup mild or spicy salsa, such as Pace
- 1 cup (about 1 ounce) coarsely crumbled baked corn chips, such as Guiltless Gourmet
- 1 cup shredded (about 3 1/2 ounce) 50% reduced-fat cheddar cheese, such as Cabot
- 1 tbsp finely chopped jalapeño pepper (leave the seeds if you like it hot)
- 1/4 cup reduced-fat sour cream, such as Breakstone's
- 2 tbsp chopped fresh cilantro
Directions
- Preheat the oven to 475 degrees F. Line a baking sheet with foil, and set it aside.
- Prick the surface of the potatoes several times with a fork. Microwave the potatoes on high until they are completely cooked through, about 12 minutes, turning them halfway through. Let the potatoes cool until you can handle them.
- Cut each potato in half lengthwise. Using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh -- less than 1/4 inch thick -- attached to the skin.
- Put the potato shells on the prepared baking sheet, hollowed side up. Spray them inside and out with cooking spray, and season with salt and pepper to taste. Bake the potato shells until they are golden brown and beginning to crisp, about 10 minutes. If the bottoms of the shells start to brown too much, flip the shells over and continue baking.
- Spoon 2 tablespoons of salsa into each shell. Scatter the crumbled chips over the salsa. Toss the cheese and jalapeño together in a small bowl and top the chips with the cheese mix. Bake until the cheese is bubbly, about 8 minutes.
- Serve the potatoes topped with dollops of sour cream and the remaining salsa and a sprinkling of cilantro.
Recipe courtesy of Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day! by Rocco DiSpirito/Grand Central Life & Style, 2011.
