* Bake potatoes at 400F until soft, about 45 minutes. Cool, and slice in half, lengthwise. Scoop out most of the insides and reserve for mashing later. ** You can use any veggies or cooked meat of your choice. Spray the potato halves lightly with cooking oil spray and sprinkle on seasoning(s) of choice. Place under broiler until brown and crisp. (If you like your skins very crisp, you can broil the bottom of the skins first.) Note that these broiled skins can be wrapped in foil and refrigerated for several days. Lightly beat the Egg Beaters with the skim milk and salt and pepper. Saute the red bell peppers, Southwest seasonings, garlic, and scallions under tender. (I use water to loosen the veggies when they begin to stick, but you may use any sauteing medium of your choice.) Remove the veggies from the skillet, and add the eggs. Gently scrap the bottom of the pan to move the edges of the eggs to the center. When almost cooked, add the sauteed veggies. Cover and stir occasionally until the eggs are cooked. Spoon a little salsa into the cavities of the potato skins. Fill the skins with the cooked eggs. Top with some pieces of sliced nf cheese. Place under broiler until melted. Serve with salsa and nonfat yogurt or sour cream. Per serving: 354 Calories; less than one gram Fat (1% calories from fat); 50g Protein; 38g Carbohydrate; 20mg Cholesterol; 1000mg Sodium =46ood Exchanges: 1 1/2 Starch/Bread; 6 1/2 Lean Meat; 1 Vegetable Recipe by: Ellen C. Rakes
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 77.5mg||3 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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