Delicious and Healthy Loaded Potato Skins

Delicious and Healthy Loaded Potato SkinsTo kick off the whole “healthy eating” party I am having on this blog, I decided that posting a favorite recipe with healthier/less fat alternative ingredients would be a good way to start. My goal is to show you that you can still eat favorites, but change how you eat them, control your portions and choose healthier/lower fat ingredients. This should help a lot!

Delicious and Healthy Loaded Potato Skins Recipe
Baked – not Fried. But equally as awesome!! Trust me!

2 med. russet potatoes, scrubbed clean
salt, pepper and/or seasonings of your choice
1 1/2 c. shredded reduced fat cheese of your choice (shred it yourself, it’s better!!)
1/4 c. bacon, torn into small pieces
1/4 c. reduced fat sour cream
2 Tbs. chopped fresh chives

Preheat your oven to 475 degrees.
Scrub your potatoes until clean and allow to dry somewhat. Prick the surface of the potatoes with a fork several times all around. Place on a plate in the microwave and cook on high for about 10-12 minutes or until completely cooked all the way through.
Allow the potatoes to cool until you can handle them.
Line a baking sheet with foil.
Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh of the potato. (save for homemade mashed potatoes!) Be sure and leave some potato lining the shell of the potato skin.
Set the potato skins onto the baking sheet. Spray them all over (inside and the outside) with nonstick cooking spray. Season them (inside and outside) with salt and pepper, or other seasoning. Bake the potato skins for about 10 minutes until they are golden brown and beginning to get crisp.
Remove from oven. Fill the skins with cheese (divide among the skins). Sprinkle the bacon over the top. Place the pan back into the oven for approximately 8 minutes or until the cheese is bubbly. (watch this so the cheese doesn’t burn).
Serve with a nice dollop of sour cream on the top and sprinkled with chives.
They are SOOOOOO good!

If you try them, let me know what you think. If you do something differently, please share.

Extra note: For the record, normal Fried Potato Skins are about 40 grams of fat. If you make them the way this recipe suggests – you will be sitting at roughly about 7 grams of fat. Pretty awesome! (oh and calories are cut by about 300!)

Delicious and Healthy Loaded Potato Skins
 
Author:
Ingredients
  • 2 med. russet potatoes, scrubbed clean
  • salt, pepper and/or seasonings of your choice
  • 1½ c. shredded reduced fat cheese of your choice (shred it yourself, it’s better!!)
  • ¼ c. bacon, torn into small pieces
  • ¼ c. reduced fat sour cream
  • 2 Tbs. chopped fresh chives
Instructions
  1. Preheat your oven to 475 degrees.
  2. Scrub your potatoes until clean and allow to dry somewhat. Prick the surface of the potatoes with a fork several times all around. Place on a plate in the microwave and cook on high for about 10-12 minutes or until completely cooked all the way through.
  3. Allow the potatoes to cool until you can handle them.
  4. Line a baking sheet with foil.
  5. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh of the potato. (save for homemade mashed potatoes!) Be sure and leave some potato lining the shell of the potato skin.
  6. Set the potato skins onto the baking sheet. Spray them all over (inside and the outside) with nonstick cooking spray. Season them (inside and outside) with salt and pepper, or other seasoning. Bake the potato skins for about 10 minutes until they are golden brown and beginning to get crisp.
  7. Remove from oven. Fill the skins with cheese (divide among the skins). Sprinkle the bacon over the top. Place the pan back into the oven for approximately 8 minutes or until the cheese is bubbly. (watch this so the cheese doesn’t burn).
  8. Serve with a nice dollop of sour cream on the top and sprinkled with chives.

 

 

Comments

  1. SDBanannie says

    Try Non-Fat Greek yogurt instead of Sour Cream. Tastes almost the same and gives you some additional protein. Can’t wait to try this one out tonight.

    Thanks!

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