“This is not the usual fondly that is found in bar menu! It has a cheesy skin free of guilt plus crispiness.”

INGREDIENTS

4 medium baking potatoes
1/2 cup reduced-fat shredded cheese
Pinch cayenne pepper
1/4 teaspoon garlic powder
1/2 cup fat free sour cream
3 scallions, sliced

DIRECTIONS

• Prick potatoes with a fork.
• Microwave on high for up to 10 minutes, depending on size of potato.
• Allow potatoes to cool.
• Cut in half lengthwise.
• Scoop out flesh, leaving a thin border next to skin.
• Reserve flesh for another use.
• Brush potato skins with a little canola oil or lightly spray with cooking spray.
• Place scooped-out potatoes on a baking sheet.
• Bake for 20 minutes until edges are crisp.
• Divide cheese among eight halves.
• Sprinkle with some cayenne pepper and garlic powder.
• Return potatoes to oven and bake or broil until cheese is golden and bubbly.
• Serve with dollops of sour cream and scallions sprinkled on top.