Potato Skins With Chile Poblano

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“These have less than 3 grams of fat per serving! I have not tried them yet, but they sound interesting. Cook time includes the time needed to bake the potatoes.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Cut potatoes in half lengthwise and scoop out pulp, leaving 1/4" shell. Save potato pulp for other use. Place potato skins on large baking sheet skin side down and bake for 5 minutes. remove from oven to cool.
  3. Soak chiles in warm water for 15 minutes to soften. Dry, then mince. In a non-reactive bowl, combine chiles, Neufchatel cheese, celery, garlic, ginger root, and white pepper. Let this mixture set for 5 minutes to blend flavors.
  4. Fill each potato skin with an equal amount of filling. Bake for 10 minutes. Let cool for 5-10 minutes, then cut in half cross-ways to make 24 pieces.
  5. Top with fat-free sour cream and garnish with cilantro and paprika.

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