Mexican Baked Potato Skins

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Oxmoor House

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Ingredients

4 large baking potatoes

Vegetable cooking spray

1 tablespoon reduced-calorie margarine

1 cup finely diced sweet red pepper

1/2 cup minced green onions

1 1/2 cups fresh corn cut from cob (about 3 ears)

2 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup nonfat sour cream alternative

1/4 cup minced fresh cilantro

2 cups (8 ounces) 50% less-fat Cheddar cheese

Fresh cilantro sprigs (optional)

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