Stuffed Potato Skins

Stuffed Potato Skins Recipe
Oxmoor House
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.

Yield:

16 servings (serving size: 1 potato skin and 1 teaspoon dressing)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 16 Minutes
Other: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 425°.

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

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

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

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.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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