I’m not going to sit here and pretend that these are as good as the real thing. Those potato skins loaded up with bacon, sour cream and cheese that are somewhere around 62 calories per bite. But these make a great lunch durring my “I am GOING to lose those final 3 pounds” week. And they reheat really well, so you can make a batch on Sunday, and reheat them through out the week for lunch. With a side of this salad.
I’ve run the numbers and have come up with 62 calories each potato half, but that completely depends on the size of your potato and the amount of flesh you scoop out of it.
My Husband added fat free sour cream and shredded cheese. If you add a tbs of fat free sour cream and a tsp of shredded part skim mozzarella cheese, it will about double the calories in the potato. But, if you like it more and that will make you eat less, it may be worth it.
Also, this dish is:
Kosher for Passover
Skinny jeans friendly
Skinny Potato Skins
4 large red potatoes
1 large red bell pepper, thinly sliced, stem removed
1 large yellow bell pepper, thinly sliced, stem removed
2 cups sliced crimini mushrooms
2 cloves of garlic, chopped
olive oil cooking spray
2 tbs Smart Balance Light, melted
1 1/2 tbs or Fajita Seasonings
(Or: 1 tsp salt, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp chili powder)
1/2 cup Pico De Gallo (or you fav salsa)
Preheat oven to 400.
Pierce the potatoes a few times with a fork and microwave on high for 5-7 minutes or until cooked through. Remove and allow to cool until enough to handle. Cut in half and scoop out most of the insides, leaving about 1/4 inch of the walls in tact. You can save the potato middles for mashed potatoes or potato cakes.
Place thinly sliced bell peppers, mushrooms, and garlic on a baking sheet. Spray lightly with olive oil cooking spray and sprinkle with fajita seasoning (or the homemade blend) and toss to coat.
Roast the vegetables in the oven for 15 minutes or until soft and the mushrooms have browned, tossing every 5-8 minutes with a heat safe spatula.
Place the skins on a baking sheet and brush the insides with melted smart balance light, sprinkle with salt. Bake at 400 for 10 minutes, allow to cool slightly.
Fill each potato skin with fajita veggies and top with Pico De Gallo.