These potato skins are ideal for lunch or a light dinner.

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Recipe Summary test

Yield:
8 "Boats" (serving size: 1 "boat")
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450º. Line a cookie sheet with aluminum foil.

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  • Fry turkey bacon over medium-low heat in a nonstick skillet until just crispy. Let cool, then crumble and set aside.

  • Cut baked potatoes in half lengthwise. Scoop out all but 1/4 inch of potato. (Use this for mashed potatoes the next night.)

  • Brush potato skins, inside and out, lightly with canola oil and set them on prepared cookie sheet, skin side down. Bake for about 10 minutes, until lightly browned.

  • Add the cheese, crumbled bacon, and broccoli (if using fresh broccoli, steam it or microwave it in a little water first) to a small bowl and blend with a fork. Sprinkle the potato skins evenly with the cheese mixture. Top with freshly ground pepper, if desired.

  • Bake again until the cheese is bubbly, about 6 minutes. Serve warm with ranch dressing for dipping, if desired.

  • How kids can help: Crumble the cooled slices of turkey bacon, scoop out potatoes, sprinkle cheese mixture and freshly ground black pepper over potato skins.

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