Swaps vs. Skins!

Serving Size: 2 skins (1/4th of recipe)
Calories: 80
Fat: 4.5g
Sodium: 195mg
Carbs: 6g
Fiber: 1.5g
Sugars: 3.5g
Protein: 6.5g

PointsPlus® value 2*

Potato skin fans, REJOICE! Here's an HG-ified low-carb swap for the fatty bar-food favorite. It is SO GOOD...

Ingredients:
2 slices center-cut bacon or turkey bacon
2 medium-large zucchini, stem ends removed
1/2 cup shredded reduced-fat Mexican-blend cheese
1/4 cup chopped tomato
1 tbsp. chopped scallions
Optional toppings: light or fat-free sour cream, salsa

Directions:
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook times.)

Pierce zucchini several times with a fork. Place zucchini on a microwave-safe plate, and microwave for 2 minutes.

Flip zucchini and microwave for 2 more minutes, or until softened.

Pat dry. Let cool, about 5 minutes. Cut zucchini in half lengthwise. Gently scoop out and discard the inside flesh, leaving about 1/4 inch inside the skin. Thoroughly pat dry.

Place hollowed-out zucchini in the baking pan, cut sides up.

Distribute cheese among the zucchini. Chop or crumble bacon, and sprinkle over cheese.

Bake until cheese has melted and bacon is hot, about 5 minutes.

Cut each piece in half widthwise, and sprinkle with tomato and scallions. Enjoy!

MAKES 4 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.