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Stuffed Potato Skins

Oxmoor House
Prep time 15 mins
Cook time 1 hr, 16 mins
Other time 30 mins
Yield 16 servings (serving size: 1 potato skin and 1 teaspoon dressing)
Some people serve these stuffed potato skins at their get-togethers and parties, but with only 55 caleries per wedge, some people keep them all to themselves as a snack. We don't judge.


  • 4 (8-ounce) baking potatoes
  • 3 slices precooked bacon (such as Armour Ready Crisp)
  • Butter-flavored cooking spray
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) preshredded reduced-fat colby-Jack cheese
  • 1/3 cup refrigerated light ranch dressing

Nutrition Information

  • calories 55
  • fat 2.7 g
  • satfat 1.1 g
  • protein 2.5 g
  • carbohydrate 4.6 g
  • cholesterol 6 mg
  • iron 0.3 mg
  • sodium 144 mg
  • caloriesfromfat 46 %
  • fiber 0.3 g
  • calcium 52 mg

How to Make It

  1. Preheat oven to 425°.

  2. Pierce potatoes with a fork (do not wrap in foil). Bake potatoes at 425° for 1 hour or until tender. Cool potatoes 30 minutes.

  3. Meanwhile, heat bacon slices according to package directions until crisp; crumble bacon. Set aside.

  4. Cut potatoes lengthwise into 4 wedges. Scoop out as much potato pulp as possible without tearing potato skins. Reserve potato pulp for another use.

  5. Arrange potato skins on a foil-lined baking sheet. Coat both sides of potato skins with cooking spray; sprinkle evenly with pepper and salt. Bake at 425° for 13 minutes or until lightly browned. Sprinkle skins evenly with bacon and cheese; bake an additional 3 minutes or until cheese melts. Serve immediately with dressing.

Oxmoor House Healthy Eating Collection