Three baking potatoes (about 1 pound total)
3 tablespoons prepared salsa or picante sauce
1 tablespoon margarine, melted
3/4 cup (3 ounces) shredded reduced-fat
Monterey Jack cheese with jalapenos

Preheat the oven to 400-degrees. Do not bake the potatoes in the microwave for this recipe, because the skins will become too soft. Prepare a cookie sheet with nonstick pan spray.

Wash the potatoes and poke them with a fork or the tip of a knife in several places. bake the potatoes one hour, or until tender; cool.

Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving 1/4-inch-thick shells. (Reserve the pulp for another use.) Cut each shell in half lengthwise; place on a cookie sheet.

Combine the salsa and margarine; brush over the insides of shells. Bake until crisp, about 15 minutes.

Sprinkle the skins with cheese; return to the oven for five minutes or until the cheese is melted. Serve warm.

Recipe makes six servings Picante Potato Skins or 12 potato skins.

Nutritional information per two potato skins:
Calories: 99
Fat: 3g
Cholesterol: 6mg
Sodium: 115mg
Carbohydrate: 14g
Fiber: 1g
Sugars: 1g
Protein: 4g
Diabetic Exchanges: 1 Starch, 1/2 Fat