Appetizers, Lunch, Snack

Potato Skins – 2 Freestyle Points

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We got a lot of snow this past weekend here in Michigan. So much snow that I didn’t even want to leave the house. Of course I still needed to figure out what I could eat. It was the perfect day for comfort food. Luckily I had potatoes in the pantry. 

One thing I did to lighten up these potatoes was scraped out a lot of the middle. I used my scale to make sure that each potato was 1.5 oz. I was quite surprised by how much of the potato was still left. We had this for a light lunch on Saturday and there wasn’t a single potato left. I would say it was a hit!

I served these with fat free sour cream and salsa. The fat free sour cream was 1 point for 2 tablespoons and the salsa was 0 points.

Potato Skins

  • Servings: 12
  • Difficulty: average
  • Print

Yield: 12 potato skins (1 skin = 2 Freestyle points)


  • 6 medium russet potatoes
  • 1/2 tablespoon butter
  • 5 slices center cut bacon, cooked and chopped up
  • 4 oz. reduced fat cheddar cheese, shredded
  • 3 green onions
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Clean the potatoes and dry them off with a paper towel. Lay potatoes on a baking sheet and lightly spray with no-stick cooking spray. Flip them over and spray the other side too.
  3. Bake 40-50 minutes (depending on the size of the potato) or until tender.
  4. Allow the potatoes to cool slightly, then slice them in half lengthwise. Use a spoon to scoop out part of the insides. I used a scale to make sure each potato weighed 1.5 oz.
  5. Melt butter and brush the inside of the potatoes. Sprinkle with salt and pepper
  6. Sprinkle the insides of the potatoes with the cheddar cheese, bacon and green onions.
  7. Return to the oven 3-5 minutes or until the cheese is melted.

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