Instructions

Make the pico de gallo by combining the ingredients in a small bowl. Cover and refrigerate until needed. Bake the potatoes at 400 degrees for 1 hour or until tender and let cool. 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. Crank the oven up to 450 degrees. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch potato inside of the skin. Spray the entire surface of each potato skin, inside and out, with a light coating of the canola oil spray. 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. Combine the cheeses in a small bowl, and then sprinkle about 1 1//2 tbsp. on each of the skins. Sprinkle a tsp. of Canadian bacon over the cheese on each skin. Spread a heaping tbsp. of pico de gallo over the bacon on each skin. Top of each with another pinch of the cheese blend. Bake the skins once more for 2 to 4 minutes or until the cheese is melted. Remove the skins from the oven, 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.