Use the print button 
on your browser
to print this recipe.

Chili Potato Skins - from Sue Larkin

3 russet potatoes (the largest I could find! One 38gram potato skin is 4.727g of carbs.)
1-2 packages. Yves veggie ground round (depends on size of potatoes. 1/3 cup of "meat" has 3g carbs, 3g fiber, 0g fat, 14g protein...IIRC!)
1/4-1/2 cup salsa, the "heat" of your choice (4g carbs per 2 tbsp.???)
4-8 oz. (depending on amount of meat) shredded sharp cheddar cheese (1g per 1/4 cup)

Bake potatoes and cool before cutting them in half lengthwise. Scoop out *all* the potato, as much as possible (less potato = less carbs).  Mix "meat", salsa and cheese in a bowl.Stuff skins with 1/3-1/2 cup of "meat" mixture. At this point I wrap the skins individually in baggies or plastic wrap and freeze or refrigerate. For lunch or dinner I nuke 1 serving (1/2 potato) and serve it with a salad or other vegetable.

I wouldn't recommend this for induction!