Bacon and Cheddar Potato Skins

 

Makes 4 servings 

 

Ingredients:

 

4 medium russet potatoes

Vegetable oil, for rubbing on potato skin

1 tablespoons light butter, melted

2 tablespoons parmesan, grated

Garlic salt

8 slices center cut bacon, cooked, crumbled

2 cups 2% milkfat cheddar cheese, shredded

Fresh tomato, diced (optional)

Nonfat sour cream (optional)

Reduced fat blue cheese, crumbled (optional)

Fresh chives, chopped (optional)

 

Directions:

 

1. Preheat oven to 350 degrees.

2. Rub oil on potato skins and pierce with fork. Bake in oven for about 1 hour or until tender.

3. Let potatoes cool. Slice in half length-wise. Scoop out potato, leaving 1/4 inch of potato flesh in skin.

4. Melt butter in microwaveable container. Brush butter lightly on the inside of each potato skin. Sprinkle grated parmesan and garlic salt evenly onto each potato skin. Place on baking sheet and bake for 7-10 minutes until cheese is golden brown and potato flesh is crisp.

5. After removing potato skins, switch oven to broil. Place bacon on broiler pan and broil for 2 minutes on each side.

6. Once bacon has cooled, crumble into a small bowl.  Add shredded cheese, toss. Spoon mixture evenly into each cooled potato skin. 

7. Return oven to 350 degrees. Place stuffed potato skins into oven and bake for 5-7 minutes until cheese is melted.

8. Garnish with diced tomato, crumbled blue cheese, sour cream, and/or chives.

 

 

Nutrition Information: 366 calories, 19g fat, 27g carb, 24g protein