Fajita Potato Skins

• 1 tablespoon chopped onion
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 2 ounces lean boneless round steak
• 2 small baking potatoes (about 3 1/2 ounces each)
• Vegetable cooking spray
• 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
• 2 tablespoons no-salt-added mild salsa

1. Combine first 7 ingredients in a small bowl, stirring well.
2. Trim fat from steak; slice steak diagonally across grain into 1/4-inch-wide strips. Add steak to onion mixture. Cover and marinate in refrigerator 2 hours.
3. Scrub potatoes. Bake at 400u0b0 for 35 minutes or until tender. Let cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving 1/4-inch-thick shells; set shells aside. Mash pulp.
4. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add meat mixture; cook 2 minutes or until meat is browned on both sides. Add mashed potato to skillet, and cook 1 minute.
5. Place potato shells in a small baking dish. Spoon steak mixture evenly into shells, and top with cheese. Bake at 350u0b0 for 10 to 12 minutes or until thoroughly heated. Top evenly with salsa.

onion, fresh cilantro, lime juice, garlic, salt, ground cumin, ground red pepper, lean, baking potatoes, vegetable cooking spray, cheddar cheese, nosalt

Taken from www.myrecipes.com/recipe/fajita-potato-skins (may not work)