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Cheesy Potato Skin Appetizers Recipe

Looking for an easy Cheesy Potato Skin Appetizers recipe? Learn how to make Cheesy Potato Skin Appetizers using healthy ingredients.


Submitted by vldonaldson

Makes 20 servings



Really serves 10, had to adjust portion size so nutritional value would match recipe. recipe from AM Med supplies - very good

Recipe Ingredients for Cheesy Potato Skin Appetizers

2/3 cup salsa
5 potatoes
8 oz reduced fat cream cheese
2 tbs reduced fat sour cream
1/2 cup shredded cheddar cheese
2 tbs sliced black olives (optional)
1/4 cup fresh cilantro, minced (optional)

Recipe Directions for Cheesy Potato Skin Appetizers

  1. Preheat oven to 425. scrub potatoes; pierce several times with fork. Bake 45 minutes or until soft. Cool

  2. Cut each potato in half lengthwise. Scoop out insides of potatoes with spoon, leaving 1.4 inch thick shell. Place potato skins on baking sheet; spary lighly with cooking spray.

  3. Preheat broiler. Broil potato skins 5 inches from heat 5 minutes or until lightly browned and crisp.

  4. Reduce oven temperature to 350. Combine cream cheese and sour cream in small bowl; stir until well blended. Divide evenly among potato skins; spread to cover. Top with Salsa, cheese and olives, if desired. Bake 15 minutes or until heated through. sprinkle with cilantro.

Categories

Appetizers

Nutrition Facts
Serving Size 78.6g
Amount Per Serving
Calories
84
Calories from Fat
35
% Daily Value*
Total Fat
3.9g
6%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
138mg
6%
Potassium
248mg
7%
Total Carbohydrates
9.8g
3%
Dietary Fiber
1.4g
6%
Sugars
1.7g
Protein
2.9g
Vitamin A 5% Vitamin C 18%
Calcium 5% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
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