6 baking potatoes, prebaked
3 oz. reduced fat cheddar cheese, grated
1/2 cup green chili peppers, chopped
1/2 cup artichoke hearts, chopped
1/2 cup low fat sour cream
1/2 cup salsa
Cut potatoes in half lengthwise. Scoop out filling, leaving a 1/4 inch shell. Combine potato pulp and grated cheese in a food processor to combine. Season lightly with salt and pepper, if desired. Gently fold in chopped chilis and artichoke hearts. Spoon filling into shells and bake at 350*F 15 minutes or until hot. Top with sour cream and salsa to serve.
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