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Recipe Name: Potato Skins Stuffed W/spanish Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 2

2 Baked potatoes, * halved
1 Cup(s) Egg Beaters 99% egg
substitute equivalent to
1 Tablespoon(s) Skim milk, to 2 Tbsp
1/3 Red bell pepper, finely
chopped **
4 Scallion, finely chopped
2 Garlic cloves, finely
Salt and pepper, to taste
Southwestern seasoning, to
taste or any seasoning
your choice
2 Nonfat cheese, ie Kraft nf
singles or Soya Kaas
Nonfat yogurt, or sour cream
Bake potatoes at 400F until soft, about 45 minutes. Cool, and slice
inhalf, lengthwise. Scoop out most of the insides and reserve for
mashinglater.** You can use any veggies or cooked meat of your
choice.Spray the potato halves lightly with cooking oil spray and
sprinkle onseasoning(s) of choice. Place under broiler until brown and
crisp. (Ifyou like your skins very crisp, you can broil the bottom of
the skinsfirst.)Note that these broiled skins can be wrapped in foil
and refrigeratedfor several days.Lightly beat the Egg Beaters with the
skim milk and salt and pepper.Saute the red bell peppers, Southwest
seasonings, garlic, and scallionsunder tender. (I use water to loosen
the veggies when they begin tostick, but you may use any sauteing
medium of your choice.) Remove theveggies from the skillet, and add the
eggs. Gently scrap the bottom ofthe pan to move the edges of the eggs
to the center. When almost cooked,add the sauteed veggies. Cover and
stir occasionally until the eggs arecooked.Spoon a little salsa into
the cavities of the potato skins. Fill theskins with the cooked eggs.
Top with some pieces of sliced nf cheese.Place under broiler until
melted. Serve with salsa and nonfat yogurt orsour cream.Per serving:
354 Calories; less than one gram Fat (1% calories fromfat); 50g
Protein; 38g Carbohydrate; 20mg Cholesterol; 1000mg Sodium=46ood
Exchanges: 1 1/2 Starch/Bread; 6 1/2 Lean Meat; 1 VegetableRecipe by:
Ellen C. Rakes <>Posted to EAT-LF Digest by "Ellen C."
<> on Feb 16, 1998

Nutrition (calculated from recipe ingredients)
Calories: 803
Calories From Fat: 250
Total Fat: 28.5g
Cholesterol: 168mg
Sodium: 3051.6mg
Potassium: 2766.2mg
Carbohydrates: 89.5g
Fiber: 15.3g
Sugar: 13.8g
Protein: 52g

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