Potato Skins with Broccoli Pesto
Broiled instead of deep-fried, and filled with a nutrient-packed pesto made from broccoli and fresh herbs, these potato skins are extra healthy. Toss any leftover pesto with pasta or use as a sandwich spread. Peel and shred the broccoli stems for slaw. Slideshows: Healthy Game Day Snacks
Variation: Spray washed and thoroughly dried kale leaves with olive oil cooking spray and place on a metal rack on a baking sheet. Bake in a 300° oven until crisp and dry, about 20 minutes. Fill the broiled potato shells with Greek yogurt mixed with crumbled feta cheese. Top with broken pieces of crisped kale. Variation: Top the broiled potato shells with your favorite black bean or turkey chili. One serving: 155 cal, 6 gm fat, 2 gm sat fat, 21 gm carb, 4 gm fiber, 6 gm protein.