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Ham and Cheddar Potato Skins

We took this traditionally high-fat nibble and gave it a CarbLovers makeover. Using smaller potatoes keeps these bites portion-controlled.


  • Yield: Makes 6 servings (serving size: 2 potato skins)
  • Cook time: 30 Minutes
  • Prep time: 10 Minutes
  • Total: 40 Minutes


  • 6 small potatoes (1 1/2 pounds)
  • 2 tablespoons reduced-fat sour cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 scallions, sliced (white and green parts separated)
  • 2 ounces sliced deli ham, chopped
  • 1/2 cup grated sharp cheddar cheese


1. Preheat oven to 350°.

2. Bake potatoes on baking sheet 25-30 minutes or until tender; set aside to cool. Preheat broiler with rack in highest position.

3. Halve cooked potatoes lengthwise. Scoop out flesh, leaving a 1/4-inch border; transfer potato flesh (about 2 cups) to a bowl. Mash potato with sour cream and 2 tablespoons water; season with salt an pepper. Fold in scallions whites and ham; spoon filling into potato shells.

4. Arrange filled potato skins on a baking sheet; sprinkle evenly with cheese. Broil 5 minutes or until cheese is melted. Spinkle with scallion greens before serving, if desired.

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 4.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: .2g
  • Cholesterol: 16mg
  • Protein: 7g
  • Carbohydrate: 30g
  • Sugars: 2g
  • Fiber: 3g
  • Sodium: 279mg

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Ham and Cheddar Potato Skins Recipe