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.
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
- Preheat oven to 400 degrees F.
- 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.
- Bake 40-50 minutes (depending on the size of the potato) or until tender.
- 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.
- Melt butter and brush the inside of the potatoes. Sprinkle with salt and pepper
- Sprinkle the insides of the potatoes with the cheddar cheese, bacon and green onions.
- Return to the oven 3-5 minutes or until the cheese is melted.
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