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Potato Skins With Roasted Peppers

Diabetic.Foodie's picture
  Baking potatoes 6 Medium
  Salt 1⁄4 Teaspoon
  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 425° 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 450° 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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1385 Calories from Fat 297

% Daily Value*

Total Fat 33 g50.9%

Saturated Fat 21.8 g109.1%

Trans Fat 0 g

Cholesterol 100.3 mg33.4%

Sodium 2294.9 mg95.6%

Total Carbohydrates 212 g70.5%

Dietary Fiber 15.3 g61.4%

Sugars 14.6 g

Protein 55 g110.9%

Vitamin A 207.1% Vitamin C 333.3%

Calcium 33.7% Iron 56.3%

*Based on a 2000 Calorie diet


Potato Skins With Roasted Peppers Recipe