Mitchell's Loaded Baked Potato Skins

Kids are used to seeing these with nothing more than bacon and cheese on top. But pepperoni and salsa are two zingy flavors that kids will like because they've had them at the drive-in lots of times - but never this tasty.

Yield: 8 servings (serving size: 1 shell)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.7g
  • Carbohydrate: 12.8g
  • Fiber: 1.1g
  • Cholesterol: 21mg
  • Iron: 0.8mg
  • Sodium: 395mg
  • Calcium: 141mg

Ingredients

  • 4 medium baking potatoes (about 2 pounds)
  • Cooking spray
  • 3/4 cup chopped turkey pepperoni (about 3 ounces)
  • 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
  • 1/2 cup fat-free sour cream
  • 1/2 cup chopped green onions
  • 1/3 cup chopped black olives
  • 1/4 cup bottled salsa

Preparation

  1. Preheat oven to 425º.
  2. Bake potatoes at 425º for 1 hour or until done; cool slightly.
  3. Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Place potato shells on baking sheet; spray inside of shells with cooking spray. Bake at 425º for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells. Bake at 425º for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.
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