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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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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.

Rating:
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 2.1 Fat, 0.1 Vegetables, 0.2 Meat, 0.8 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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Servings

Ingredients

4.0
4 each small russet potato 0.5
0 1/2 cup low fat cheddar cheese, shredded 0.5
0 1/2 cup Sour Cream, nonfat 2.0
2 each scallions

Directions

Preheat the oven to 400 degrees F.
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.
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.
Bake about 15 minutes until the potatoes are well heated throughout and the cheese is bubbly.
To serve, transfer to a serving platter, top each potato with a dollop of sour cream, and finish with a sprinkling of scallions.