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Title: Potato Skins with Cheese and Bacon
Categories: Appetizer
Yield: 8 Servings
| FROM LINDA FIELDS | ||
| CYBEREALM BBS 315-785-8098 | ||
| 4 | md | Unpeeled baking potatoes 2# |
| Vegetable cooking spray | ||
| 4 | sl | Turkey bacon |
| 3/4 | c | (3 oz)Low-fat sharp cheddar cheese |
| 1 | tb | Minced fresh chives |
| 1/4 | c | Nonfat sour cream |
Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F 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 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream.
Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream
Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994
Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
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