* Exported from MasterCook *

                           Stuffed Potato Skins

Recipe By     : Lynn Hoggard  
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers 1 Point per serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  baking potatoes
                        vegetable cooking spray -- butter flavored
     1/2           cup  onion -- finely chopped
     1/2           cup  green pepper -- finely chopped
                        hot sauce -- to taste
  2        tablespoons  fat-free margarine
     1/4           cup  bacon bits -- reduced fat
                        salt and pepper -- to taste
     1/2           cup  fat-free sour cream
  1                cup  reduced fat cheddar cheese -- shredded
                        salsa -- optional

Preheat oven to 450º F. 
Bake potatoes for 1 hour and 20 minutes. For larger potatoes, extend the cooking 
time to make sure potatoes are well done and skins are dry. For best results, bake 
potatoes a day in advance, refrigerate overnight, and slice the following day.
When ready to prepare the potato skins, preheat oven to 450º F. Cut each potato into 
fourths and hollow out all but 1/4 inch of the potato. You may use remaining potato 
for another purpose, because it will not be used in the recipe. Spray each potato 
skin with cooking spray and set aside. 
Spray a non-stick skillet with cooking spray. Sauté onion and green pepper. Add a 
few dashes of hot sauce for your taste, followed by buttery spread and bacon bits. 
Sprinkle in salt and pepper as desired. 
Stir until vegetables are transparent and ingredients are well combined. 
Remove from heat and spread the sour cream mixture over the potato shell. 
Bake the shells uncovered for about 8 minutes. Remove shells from the oven and 
sprinkle equally with cheddar cheese. Continue to bake for 1 - 2 minutes or until 
cheese melts. Serve hot. 
Top with spicy salsa for added kick.

Description:
  "1 Point per serving"
Source:
  "WRAL-TV5 News Website"

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Per serving: 69 Calories (kcal); 1g Total Fat; (12% calories from fat); 4g Protein; 
10g Carbohydrate; 2mg Cholesterol; 104mg Sodium
Food Exchanges: 1/2 Grain Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates

Serving size (1 appetizer)