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Recipe: Potato Skins with Cheese and Bacon (Cooking Light, 1990's)

Appetizers and Snacks
POTATO SKINS WITH CHEESE AND BACON

4 medium-sized unpeeled baking potatoes (about 2 pounds)
4 slices bacon or turkey bacon
3/4 cup (3 ounces) sharp cheddar cheese (can use reduced-fat)
1 tbsp minced fresh chives
1/4 cup fat free sour cream

Bake potatoes at 425 degrees F 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 other use.

Place potato shells on a baking sheet. Spray inside of shells with cooking spray.

Bake at 425 degrees F for 8 minutes or until shells are crisp; set aside

Cook bacon; cool slightly. Chop into small pieces; set aside.

Divide cheese evenly among potato shells.

Bake at 425 degrees F for 5 minutes or until cheese melts.

Sprinkle evenly with bacon and chives. Serve with sour cream.

Makes 8 servings
(serving size, 1 stuffed potato skin with 1.5 tsp sour cream)
Adapted from source: Cooking Light Magazine, May 1994
MsgID: 0088747
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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More recipes:
Recipes Using Potato Skins

"The slight bitterness of the potato skins is matched by an assertive brown sugar spice mix and the smokiness from the bacon." - From: Root-to-Stalk Cooking

"These are truly delicious in every way possible: sweet, spicy, oh so cheesy, and packed with vegetables and lean protein." - From: Half Baked Harvest Cookbook
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