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"Come and Get 'Em" Potato Skins
Source: You CAN Eat That! Awesome Food for Kids with Diabetes by Robyn Webb, MS (Cleveland Clinic Press; 2007) Used with permission.

Delicious potato skins with cheese, sour cream, and scallions.

Prep Time: 1 hours
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 127.9
Total Carbs 17.8 g
Dietary Fiber 1.3 g
Sugars 1.8 g
Total Fat 2.1 g
Saturated Fat 1.2 g
Unsaturated Fat 0.1 g
Potassium 35.9 mg
Protein 9.3 g
Sodium 197.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  small russet potato
0 1/2 cup  low fat cheddar cheese, shredded
0 1/2 cup  Sour Cream, nonfat
2 each  scallions
  1. Preheat the oven to 400 degrees F.
  2. Scrub the potatoes well and pierce each one with a fork. Bake the potatoes about 45 minutes until fork-tender, and set aside to cool.
  3. Cut the potatoes in half lengthwise and scoop out most of the inside, leaving a 1/2-inch thick shell. Place the potatoes skin side down on a baking sheet and sprinkle the cheese on top.
  4. Bake about 15 minutes until the potatoes are well heated throughout and the cheese is bubbly.
  5. To serve, transfer to a serving platter, top each potato with a dollop of sour cream, and finish with a sprinkling of scallions.

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