Twice Baked Mexi-tato by Hungry Girl

"Twice-Baked" Mexi-tato PER SERVING (entire recipe): 195 calories, 0.25g fat, 556mg sodium, 41g carbs, 3.25g fiber, 3.5g sugars, 9g protein -- PointsPlus® value 5*Confession time: This recipe is actually once microwaved and once baked. But it's delicious and ready to eat WAY sooner than its twice-baked buddies! Ingredients: One 7-oz. russet potato 3 tbsp. salsa 1 slice fat-free cheddar cheese Optional toppings: fat-free sour cream, chopped scallions Directions: Preheat oven to 375 degrees. Puncture potato in several places with a fork. Peel off and discard a section of the skin from the top part of the potato, about an inch wide and running most of the potato's length. (Leave a half-inch or so of skin on each end.) Cook potato in the microwave for 6 - 8 minutes. Once potato is cool enough to handle, scoop out the insides from the peeled section, leaving behind an empty potato shell. Set shell aside. In a small bowl, combine potato pulp with salsa. Mash thoroughly, until well mixed. Spoon potato mixture back into the potato shell, and lay cheese slice over the potato filling. Place potato in a baking pan sprayed lightly with nonstick spray, and bake in the oven for about 10 minutes, until potato is hot and cheese is melted. Serve and, if you like, top with sour cream and scallions. Enjoy! MAKES 1 SERVING