Todd Wilbur’s Reduced-Calorie, Reduced-Fat Potato Skins
Potato skins are good for you, but the ones at chain restaurants can be loaded with fat and calories. Instead of being doused in butter and fried, this version uses an oil spray, turkey bacon and reduced-fat cheese.
- 4 medium russet potatoes
- 1 cup reduced fat cheddar cheese
- 8 tsp turkey bacon pieces
- 1 tbsp fresh chives
- 1/3 cup reduced-fat sour cream
Preheat oven to 400°F. Bake the potatoes for 1 hour or until tender. When potatoes have cooled enough so you can handle them, make two lengthwise cuts through each potato, resulting in 3 1/2-3/4 inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside the skin. Pop oven temperature up to 450°F. Spray the entire surface of each potato skin with a light coating of canola oil spray. Place the skins on a baking sheet, open side up, salt each one and take for 12-15 minutes or until the edges begin to brown.Spread about 2 tablespoons of cheese on each potato skin. Sprinkle 1 tsp of bacon pieces on top of the cheese on each potato skin. Bake the skins for another 2-4 minutes or until cheese is melted. Remove the skins from the oven and transfer them to a serving plate. Combine the chives with the sour cream and serve in a small sauce cup in the center of the plate, with the skins arranged around the sour cream, like spokes on a wheel.