Servings
6 s
Ingredients
- 6 Potatoes; baked
- 3 ounce Nonfat cheddar cheese
- 1/2 cup Chopped green chilies
- 1/2 cup Artichoke hearts; chopped coarsely
- 1/4 cup Lowfat sour cream
- 1/4 cup Salsa
Directions
- 1. Split potatoes in half and remove most of the pulp.
- Leave just enough to help keep the skin intact.
- 2. Set the potato pulp aside.
- 3. Place cheese in food processor and process to grate.
- 4. Add the potato pulp and process to mix.
- 5. Fold chilies and artichoke hearts into potato mixture and fill the potato skins with the finished product.
- 6. Serve the potatoes topped with sour cream and salsa or let your guests help themselves to toppings.
- TO SERVE: You might set up a bar with assorted toppings like guacamole, chopped olives, chopped scallions, grated cheese and chile beans.
- Everyone likes potatoes so let them star at your next party.
- seafood like it.
- Since few people eat the recommended two to three servings of fish per week, give this recipe a try and increase your weekly seafood consumption.
- The Oaks At Ojai Health Spa and Resort Hotel, Ojai, CA.
- webstie www.keho.com/oaks/ Prepared by Kenneth W.
- Cluff tailspin@keho.com © copyright 1998 by Fitness Inc.
- Notes: PER SERVING: 180 calories >from Kitpath with a little help from mcbuster 2.
- 0d Recipe by: Oaks at Ojai, CA 01/12/98 Posted to MC-Recipe Digest by KitPATh
- ucr.edu> on Mar 07, 1998