Per serving (4 skins): 117 calories, 1g fat, 20g carbohydrates, 3g fiber, 1g sugar, 7g protein
While traditional potato skins may never appear on any list of healthy recipes, you can easily whip up this lighter version and indulge without guilt. (They also make a great dish to bring to summer BBQs).
Ingredients:
6 large potatoes, washed, unpeeled
½ cup fat-free mozzarella cheese, shredded
½ cup fat-free cheddar cheese, shredded
¼ cup green onion, chopped
¼ cup bacon bits
18 tsp fat-free sour cream
salt and pepper (to taste)
6 large potatoes, washed, unpeeled
½ cup fat-free mozzarella cheese, shredded
½ cup fat-free cheddar cheese, shredded
¼ cup green onion, chopped
¼ cup bacon bits
18 tsp fat-free sour cream
salt and pepper (to taste)
Directions:
Heat the potatoes in the microwave until they are fork tender (if using the oven, cook at 375ยบ and cover them in aluminum foil, and bake until they are tender). Slice the potato in half and scoop the inside out, leaving ¼" of the flesh. Slice the halves into thirds (each potato should have 6 pieces). Repeat until all potatoes are done.
Heat the potatoes in the microwave until they are fork tender (if using the oven, cook at 375ยบ and cover them in aluminum foil, and bake until they are tender). Slice the potato in half and scoop the inside out, leaving ¼" of the flesh. Slice the halves into thirds (each potato should have 6 pieces). Repeat until all potatoes are done.
Mix the two cheeses together in a small bowl. Lay the potatoes flat on a
baking sheet and fill each shell with 1 heaping tsp of the cheese mixture.
Sprinkle the bacon bits and onion evenly on top of each shell. Bake at 400 degrees F for 10-15 minutes, or until cheeses are melted. Remove from heat and cool slightly. Add 1 tsp of sour cream to each skin. Serve immediately.
Makes 9 servings.
Recipe provided by Kim Bensen of KimBensen.com
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