Applebee's Baja Potato Boats Reduced-Fat
By Todd Wilbur
This is Applebee’s variation on the popular potato skins appetizer made famous by T.G.I. Friday’s. Many seem to prefer these to regular potato skins because of their south-of-the-border flair. The only problem is a serving has around 12 grams of fat (even more if you plop on some sour cream). And that’s for only three pieces. If you usually don’t stop there, you might be interested in this TSR version of the delicious dish, which cuts the fat by 66 percent. Now you can eat three times as much of these Mexican-style potato skin wedges for the same amount of fat as the real deal, thanks to reduced-fat cheese and fat-free sour cream.
Serving size–3 pieces
Calories per serving–246 (Original–390)
Fat per serving–4g (Original–12g)
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
Pico de Gallo
- 1 tomato, chopped (1/2 cup)
- 3 tablespoons chopped Spanish onion
- 1 1/2 teaspoons minced fresh cilantro
- 1 tablespoon canned jalapeno slices (nacho slices), diced
- Pinch salt
- Pinch ground black pepper
- 3 medium russet potatoes
- Canola oil nonstick cooking spray
- 1/3 cup reduced-fat shredded Cheddar cheese
- 1/3 cup reduced-fat shredded mozzarella cheese
- 2 slices Canadian bacon, diced (about 2 tablespoons)
On The Side
- Fat-free sour cream
- Do This
1. Make the pico de gallo by combining the ingredients in a small bowl. Cover and refrigerate until needed.
2. Bake the potatoes at 400 degrees F for 1 hour, or until tender, and let cool.
3. When the potatoes are cool enough to handle, make two lengthwise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two whole potato skins per potato.
4. Crank the oven up to 450 degrees F.
5. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
6. Spray the entire surface of each potato skin, inside and out, with a light coating of the canola oil spray.
7. Place the skins on a baking sheet, cut side up, salt them, then bake them for 12 to 15 minutes, or until the edges are beginning to brown.
8. Combine the cheeses in a small bowl, then sprinkle about a tablespoon and a half of the cheese blend on each of the potato skins.
9. Sprinkle a teaspoon of Canadian bacon over the cheese on each skin.
10. Spread a heaping tablespoon of pico de gallo over the bacon on each skin.
11. Top off each potato skin with another pinch of the cheese blend.
12. Bake the skins once more for 2 to 4 minutes or until the cheese is melted. Remove the skins from the over, let them sit for about a minute, then slice each one lengthwise. These are your "boats." Serve them hot with fat-free sour cream and salsa on the side.
Serves 4 as an appetizer.