Stuffed Potato Skins (80 cals each)

meaghapedia · December 2011

Hi! First time poster, long time lurker here.

I always look at these longingly when I'm in the frozen food aisle and then I happened to notice Hungry Girl has a recipe on her site here: http://www.hungry-girl.com/chew/show/2113

I thought hers looked good, but I thought I could probably do better.

I chopped up a ton of veggies (but forgot the mushrooms, d'oh!) and followed her directions to make the potato skins.

Here's the result:

Recipe:
(Sorry, I weigh my stuff because I find it easier than using measuring cups. "Eyeball enough to fill all the potato skins" seems to work well, though.)

Stuffed Potato Skins
Ingredients:
3 medium-small baking potatoes (8 - 9 oz. each)
(I scooped out the middles until the skins weighed about 30 g.)
3 slices Ready Crisp bacon or turkey bacon
90 g green pepper
25 g reduced-fat marble cheese
100 g white onions
90 g tomato
1/4 cup reduced-fat/light sour cream

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Pierce potatoes several times with a fork, and place on a microwave-safe plate. Microwave for 5 minutes, until potatoes begin to soften.

Carefully turn potatoes over, and microwave for 5 - 8 minutes, until soft on all sides.

Once cool enough to handle, cut potatoes in half lengthwise. Use a spoon to gently scoop out the bulk of the inside flesh, leaving about 1/4 inch inside the skin. (Save the scooped potato flesh for another use.) Place the empty potato shells on the baking sheet.

Bake in the oven until crispy, 12 - 15 minutes. Then remove from the oven, but leave the oven on.

Meanwhile, prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, chop or crumble and set aside.
Cook all the veggies as well.

Evenly distribute cheese and bacon among the potato skins. Return to the oven and bake until cheese has melted, about 2 minutes.

Serve with sour cream for dipping.

Enjoy!