Serving Size: 1/4th of recipe (2 loaded potato skins)
PointsPlus® value 5*
We've updated our recipe for potato skins with our favorite ingredients du jour, making them bigger and more indulgent... yet still guilt-free. As for T.G.I. Friday's? Their skins are as fatty as ever -- our swap rules!
4 medium-small baking potatoes (8 - 9 oz. each)
3 slices center-cut bacon or turkey bacon
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped scallions
1/4 cup reduced-fat/light sour cream
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Pierce potatoes several times with a fork, and place on a microwave-safe plate. Microwave for 5 minutes, until potatoes begin to soften.
Carefully turn potatoes over, and microwave for 5 - 8 minutes, until soft on all sides.
Once cool enough to handle, cut potatoes in half lengthwise. Use a spoon to gently scoop out the bulk of the inside flesh, leaving about 1/4 inch inside the skin. (Save the scooped potato flesh for another use.) Place the empty potato shells on the baking sheet.
Bake in the oven until crispy, 12 - 15 minutes. Then remove from the oven, but leave the oven on.
Meanwhile, prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, chop or crumble and set aside.
Evenly distribute cheese and bacon among the potato skins. Return to the oven and bake until cheese has melted, about 2 minutes.
Immediately sprinkle with scallions and serve with sour cream for dipping. YUM!
MAKES 4 SERVINGS