Email to Buny      

Potato: Potato Skins with Cheese & Bacon

Source of Recipe

Cooking Light, May 1994, page 96


List of Ingredients

4 medium sized unpeeled baking potatoes -- (2 pounds)
4 slices bacon
3/4 cup shredded sharp cheddar cheese
1 tablespoon minced fresh chives
1/4 cup nonfat sour cream alternative


Recipe

Bake potatoes at 425ºF for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425ºF for 8 minutes or until shells are crisp; set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among potato shells. Bake at 425ºF for 5 minutes or until cheese melts. Yield: 8 servings NOTES : Sprinkle evenly with bacon and chives. Serve with sour cream alternative.