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.

Recipe by Oxmoor House January 2006

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Oxmoor House

Recipe Summary

prep:
15 mins
cook:
1 hr 16 mins
additional:
30 mins
total:
2 hrs 1 min
Yield:
16 servings (serving size: 1 potato skin and 1 teaspoon dressing)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

55 calories; fat 2.7g; saturated fat 1.1g; protein 2.5g; carbohydrates 4.6g; cholesterol 6mg; iron 0.3mg; sodium 144mg; calories from fat 46%; fiber 0.3g; calcium 52mg.