Salsa Potato Skins Recipe for Diabetes Meal Plan
These salsa potato skins make a great addition to your diabetic meal plan.
4 large russet potatoes
2 tsps olive oil
1 clove garlic, minced
1 cup mild chunky salsa, drained
2 ounces reduced-fat cheddar cheese, shredded
1/4 cup chopped green onions
Preheat oven to 425. Scrub potatoes; pat dry. Pierce several times with a fork. Bake until tender, about 1 hour. Remove potatoes from oven; let cool for 15 minutes. Increase oven temperature to 450.
Cut potatoes into quarters. Scoop out potato, leaving 1/4 inch thick shells. Discard potato flesh or reserve for another use.
In a small bowl, combine oil and garlic. Mix well. Brush insides of potato skins with oil mixture. Place on a baking sheet.
Bake potato skins until almost crisp, about 11 minutes. Top each with 1/2 teaspoon salsa. Sprinkle each with cheese and green onions. Bake until cheese is melted about 2 minutes.
Nutrition per serving-6 potato fries:
34 grams carbohydrates
9 grams protein
332 mg sodium
3 grams fat
15 mg cholesterol