A great weekend fun snack with so much less fat than regular potato skins.
You will need:
4 large potatos, baking-variety, cooked and quartered lengthwise
1 1/2 Tbsp olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slice cooked Canadian-style bacon, finely chopped (or the Morning star farms veggie bacon strips work just as well)
3/4 cup shredded fat-free cheddar cheese (the part skim chedder does melt and taste slightly better)
2 medium tomatoes, diced
3 medium scallions, finely chopped
3/4 cup fat-free sour cream
Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about 1/8th of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side.
You will need:
4 large potatos, baking-variety, cooked and quartered lengthwise
1 1/2 Tbsp olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slice cooked Canadian-style bacon, finely chopped (or the Morning star farms veggie bacon strips work just as well)
3/4 cup shredded fat-free cheddar cheese (the part skim chedder does melt and taste slightly better)
2 medium tomatoes, diced
3 medium scallions, finely chopped
3/4 cup fat-free sour cream
Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about 1/8th of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side.
~WW recipe
2 comments:
I tried these last night and they were the hit of the party.
Wow these look delicious! I love potato skins but I have never tried them like this. Great recipe!!
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