Applebee's Baja Reduced-Fat Potato Boat

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
dash salt
dash pepper

Potato Boats
3 medium russet potatoes
canola oil nonstick cooking spray
salt
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
salsa


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.