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One day or several
hours ahead, prick potatoes with a fork. Bake in a 425 degree oven
for 40 to 50 minutes or till tender. Cool, Wrap and store in refrigerator.
At serving time, cut baking potatoes into quarters. Scoop out the
insides (reserve for another use), leaving 1/2 inch thick shells.
Lightly brush both sides of potato skins with olive oil. Place,
cut side up, on a large baking sheet. Bake at 425 degrees about
15 minutes or till crisp. Meanwhile, in a small bowl combine the
chopped tomatoes, basil, and garlic powder. Spoon some of the tomato
mixture into each potato quarter. Sprinkle with Parmesan cheese.
Bake for 2 to 3 more minutes until heated through.
POINTS: 2.5
PER SERVING:
107 Calories, 3 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol,
27 mg Sodium, 19 g Total Carbohydrate, 0 g Dietary Fiber, 2 g Protein
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