Potato Skins With Roasted Peppers
|Baking potatoes||6 Medium|
|Black pepper||1⁄8 Teaspoon|
|Roasted red sweet peppers||7 Ounce, drained and chopped (1 Jar)|
|Thinly sliced green onions||3 Tablespoon|
|Shredded reduced fat mozzarella cheese||4 Ounce (1 Cup)|
|Light dairy sour cream||1⁄2 Cup (8 tbs)|
|Dried italian seasoning||1⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
Scrub potatoes; prick with a fork.
Bake in a 425Â° oven for 40 to 45 minutes or until .
Tender; cool Halve each potato lengthwise.
Scoop out the insides of potato halves, leaving 1/4-inch shells.
Cover and chill scooped-out potato for another use.
Line a 15xl0xl-inch baking pan with foil.
Arrange potato shells, cut sides up, on the prepared baking sheet.
Lightly sprinkle with the salt and black pepper.
Sprinkle with roasted sweet peppers and green onions.
Top with mozzarella cheese.
Bake in a 450Â° oven for 8 to 10 minutes or until cheese is melted and potato .
Shells are heated through.
Meanwhile, in a small bowl stir together sour cream, Italian seasoning, and garlic.
If desired, sprinkle potato skins with additional green onions.