Potato Skins

• 7 medium-size baking potatoes (about 2 3/4 lb.)
• 1 1/2 Tbsp. reduced calorie margarine, melted
• 3 Tbsp. grated Parmesan cheese
• 1 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. black pepper
• 1/8 tsp. ground red pepper

1. Scrub potatoes; prick with fork.
2. Bake at 400u0b0 for 45 minutes to 1 hour or until done.
3. Let potatoes cool to touch.
4. Cut potatoes in half lengthwise and carefully scoop out potato pulp, leaving 1/4-inch thick shells.
5. Reserve pulp for another use.
6. Cut each potato shell lengthwise into 2 equal strips.
7. Cut strips in half crosswise.
8. Place potato skins, skin side down in a 15 x 10 x 1-inch jelly-roll pan.
9. Brush potato skins lightly with melted margarine.
10. Combine Parmesan cheese and remaining ingredients in a small bowl; sprinkle mixture over potato skins.
11. Bake at 450u0b0 for 20 minutes or until crisp.
12. Yields 56 appetizers.
13. Contains 13 calories.

baking potatoes, margarine, parmesan cheese, garlic powder, onion powder, black pepper, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567216 (may not work)