Potato Skins with Cheese & Bacon
Yield
8 servingsPrep
15 minCook
73 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
russet potatoes
peeled |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | slices |
turkey bacon
|
* |
| ¾ | cup |
cheddar cheese, very old, sharp
low-fat |
*
|
| 1 | tablespoon |
chives
minced fresh |
|
| ¼ | cup |
sour cream, non-fat
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
russet potatoes
peeled |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | slices |
turkey bacon
|
* |
| 177 | ml |
cheddar cheese, very old, sharp
low-fat |
*
|
| 15 | ml |
chives
minced fresh |
|
| 59 | ml |
sour cream, non-fat
|
Directions
Bake potatoes at 425 degrees F for 1 hour or until done.
Cool slightly.
Cut each potato in half lengthwise; scoop out pulp, leaving ¼ inch thick shell.
Reserve pulp for another use.
Place potato shells on a baking sheet.
Spray inside of shells with cooking spray.
Bake at 425 degrees F for 8 minutes or until shells are crisp.
Set aside.
Cook bacon in microwave according to package directions; cool slightly.
Chop into small pieces; set aside.
Divide cheese evenly among the shells.
Bake at 425 degrees F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives.
Serve with low-fat sour cream.
