Stuffed Potato Skins

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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 2.7g
  • Saturated fat: 1.1g
  • Protein: 2.5g
  • Carbohydrate: 4.6g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 144mg
  • Calories from fat: 46%
  • Fiber: 0.3g
  • Calcium: 52mg

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

  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.
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