WW: Cheesy Potato Skins

WW: Cheesy Potato Skins

4 Large potatoes
2 tablespoons butter – melted
1 medium tomato – chopped
1/2 cup cheese – colby-jack
1/2 cup fat-free sour cream
5 medium green onion – sliced


Heat oven to 375 degrees F. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.

Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.
Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is
melted. Top with sour cream; sprinkle with green onions.

“2 Points Per Serving”, serves 8.

Per serving: 89 Calories (kcal); 3g Total Fat; (28% calories from fat); 3g Protein;
14g Carbohydrate; 9mg Cholesterol; 47mg Sodium
Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates