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