Loaded Baked Potato Skins
This is a healthy version of one of the greatest inventions of the 1980s: the hollowed-out deep-fried potato skins filled with sour cream, bacon, and cheese that first appeared on the menu at T.G.I. Friday’s in New York City. There are a few differences, though. Here, the potato skin is baked until crisp, not fried, and the fillings are all reduced-fat products. The result is a pretty spectacular loaded potato skin at one-third of the calories and less than one-fourth of the fat of the original.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 475˚F. Line a baking sheet with foil, and set it aside.
Step 2
Prick the surface of the potatoes several times with a fork. Microwave the potatoes on high until they are completely cooked through, about 12 minutes, turning them halfway through the cooking time. Let the potatoes cool until you can handle them. Then cut each potato in half lengthwise, and using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh on the skin, less than 1/4 inch thick.
Step 3
Place the potato shells on the prepared baking sheet. Spray them, inside and out, with cooking spray, and season with salt and pepper to taste. Bake the potato shells until they are golden brown and beginning to crisp, about 10 minutes.
Step 4
Divide the cheese among the potato shells. Sprinkle the bacon pieces on top of the cheese, and bake until the cheese is bubbly, about 8 minutes.
Step 5
Serve the potatoes topped with a dollop of sour cream and a sprinkling of chives.
nutrition information
Step 6
Fat: 39.7g (before), 6.6g (after)
Step 7
Calories: 649 (before), 187 (after)
Step 8
Protein: 18g
Step 9
Carbohydrates: 14g
Step 10
Cholesterol: 24mg
Step 11
Fiber: 2g
Step 12
Sodium: 678mg
