Chicken Chile Potato Skins
|Baking potatoes||40 Ounce (8 Potatoes, 5 Ounce Each)|
|Butter flavored vegetable cooking spray||1|
|Garlic powder||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Shredded cooked chicken||1 Cup (16 tbs)|
|Chopped green chiles||3 Tablespoon|
|Jalapeno pepper||1 Small, seeded and minced|
|Shredded low fat monterey jack cheese||4 Ounce (1 Cup)|
Wash potatoes; pat dry.
Prick each potato several times with a fork.
Arrange 4 potatoes in a circle 1 inch apart on a layer of paper towels in microwave oven.
Microwave, uncovered, at HIGH 8 to 10 minutes or until potatoes are tender, turning and rearranging potatoes halfway through cooking time.
Repeat procedure with remaining 4 potatoes.
Let potatoes cool to touch.
Cut each potato in half lengthwise; scoop out pulp, leaving Winch-thick shells.
Reserve pulp for another use.
Place potato shells on an ungreased baking sheet.
Spray shells with cooking spray.
Combine garlic powder, salt, and red pepper; sprinkle evenly over shells.
Combine chicken, chiles, and jalapeno pepper; spoon evenly into shells.
Sprinkle with cheese.
Bake at 450° for 4 to 6 minutes or until cheese melts.
Garnish with chives, if desired.