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2. Line the baking pan with aluminum foil. Evenly distribute the chips on top of the
prepared baking pan. Distribute the remaining ingredients over the chips, as
evenly as possible, in the order listed.
3. Broil for about 5 to 6 minutes, or until the cheese is fully melted. Serve
immediately with salsa, sour cream, guacamole and lime wedges.
Nutritional information per serving:
Calories 262 (52% from fat) • carb. 23g • pro. 9g • fat 16g • sat. fat 5g
• chol. 22mg • sod. 523mg • calc. 207mg • fiber 3g
Potato Skins
Don't let the potato flesh go to waste. It can be made into a delicious
breakfast side dish the next morning. Just cook with some oil, salt and
pepper in a hot skillet, and then top with chopped bacon or sautéed
vegetables. Perfect with any type of eggs.
Makes 4 servings
4 russet potatoes, cleaned well
2 tablespoons unsalted melted butter, kept warm
sea or kosher salt, to taste
freshly ground black pepper, to taste
1 cup shredded Cheddar
4 slices bacon, cooked and crumbled
sour cream, to taste
2 tablespoons chopped chives
1. Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in
position A for 5 minutes.
2. Prick the potatoes with the tines of a fork on all sides. Place the potatoes
directly on the rack and bake until potatoes are fork-tender, about 60 minutes.
3. Remove potatoes and let rest until cool enough to handle.
Increase temperature to 425°F.
4. Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.
5. Brush both sides of the potato halves with the melted butter and season with
salt and pepper. Arrange the halves on the foil-lined baking pan.
6. Evenly distribute the cheese on top of each half, and then top with the bacon.
7. Bake skins for 5 minutes or until cheese is melted.
8. Remove and with a sharp knife halve each skin to make a total of 16 wedges.
Top with the sour cream and chopped chives. Serve immediately.
Nutritional information per serving:
Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g
• chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g
Roasted Vegetable Quesadilla
For a less traditional twist swap out the Monterey Jack for goat cheese.
Makes 4 servings
½ small zucchini, cut into ½-inch pieces
½ bell pepper (red, yellow or orange is preferable),
cut into ½-inch pieces
½ jalapeño, seeded and finely chopped
½ small onion, sliced
1 garlic clove, smashed
1 teaspoon olive oil, plus ½ tablespoon for brushing
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped cilantro
½ teaspoon fresh lime juice
2 10-inch flour tortillas
2 ounces Monterey Jack, shredded
1. Preheat the Compact Toaster Oven Broiler set to Bake at 450°F with rack in
position A for 5 minutes. Line baking pan with aluminum foil.
2. Toss the zucchini, bell and jalapeño peppers, onion and garlic with 1 teaspoon
of the olive oil, salt and pepper in a medium mixing bowl. Put vegetables on the
prepared baking pan. Bake until vegetables are softened and browned, about 10
to 15 minutes. Return vegetables to mixing bowl and toss with the cilantro and
lime juice. Reduce oven temperature to 350°F.
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