Cheesy Potato Skins

Finally, guilt-free potato skin wedges! This favorite appetizer has been slimmed down with the help of Parmesan and part-skim mozzarella. You won't find bacon bits and sour cream on these skins, but with the delicious taste of garlic and rosemary, you won't miss out.

Ingredients

• 2 tablespoons grated Parmesan cheese
• 3 cloves garlic, finely chopped
• 2 teaspoons dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 baked potatoes
• 2 egg whites, lightly beaten
• ½ cup (2 ounces) shredded part-skim mozzarella cheese
• Salsa (optional)

Directions:

1. Preheat oven to 400°F. Combine Parmesan cheese, garlic, rosemary, salt and pepper in small bowl.
2. Cut potatoes lengthwise in half. Remove pulp, leaving 1/4-inch-thick shells.
3. Cut each potato half lengthwise into 2 wedges. Place on baking sheet. Brush with egg whites; sprinkle with Parmesan cheese mixture. Bake 20 minutes.
4. Sprinkle with mozzarella cheese; bake until melted. Serve with salsa, if desired. Makes 8 servings.

Nutrition per Serving:

(Serving size = 2 potato skin wedges)

• Calories = 90
• Total fat = 2 g
• Saturated fat = 1 g
• Cholesterol = 5 mg
• Carbohydrate = 14 g
• Fiber = 2 g
• Protein = 5 g
• Sodium = 215 mg

Dietary Exchanges:

• Meat = ½
• Starch = 1

Source: www.diabeticcooking.com