Skinny Salsa Skins

At most restaurants, potato skins are a treacherously high-fat appetizer. Our at home version removes the majority of the fat and is just as crispy and delicious! If you really dislike fat-free sour cream, go for the lowfat version and you'll still have a reduced-fat dish.

4 russet potatoes, medium-sized
Non-fat cooking spray
1/2 c. shredded reduced-fat cheddar cheese
1/4 c. fat-free sour cream
1/4 c. fresh salsa (the kind you find in the deli section, not the jar kind)

Preheat the oven to 350F. Wash the potatoes and scrub them, but don't dry them. Pierce them with a fork a few times and put them on the oven rack, separated 4" or more. Bake for an hour, or until done. Remove potatoes from rack and slice each one lengthwise. Let cool 10 minutes or until you can handle them. Scoop out the potato flesh with a large spoon, leaving a good, solid shell. Save the flesh for another recipe, such as mashed potatoes. With kitchen shears, cut each skin in half. Place them on a baking sheet and coat with no-stick spray. Sprinkle a scant 2 tbsp. cheddar cheese on each skin. Broil 4" away from heat for 3-5 minutes, or until cheese is just melted. Remove from oven and place the skins on a platter. Divide the sour cream evenly between the skins - a good spoonful for each one - and top with the salsa. Serve.

4 servings

Adapted from Fabulous Fat Free Cooking.

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