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    Source of Recipe


    List of Ingredients

    Nonstick cooking spray
    1/3 cup plain dry bread crumbs
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1/2 teaspoon salt
    4 baking potatoes (about 8 ounces each), baked and cooled
    1/4 cup nonfat mayonnaise
    Toppings: nonfat sour cream, shredded Cheddar cheese, salsa


    1. Heat oven to 425 F. Coat a cookie sheet with cooking spray.
    2. Mix bread crumbs, chili powder, cumin and salt on waxed paper.
    3. Cut potatoes in quarters lengthwise. Scoop out pulp, leaving 1/4-inch-thick shells.
    4. Brush shells with mayonnaise, then coat in crumb mixture.
    5. Bake on cookie sheet 25 minutes. Turn over; bake 25 minutes longer or until crisp.
    Serve with toppings.




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