Loaded Baked Potato Skins

Name: Loaded Baked Potato Skins
Yield: serves 4
Ingredients: 2 medium russet potatoes (about 8 ounces each), scrubbed; Nonstick cooking spray; Salt and freshly ground black pepper; 1 1/2 cups shredded 75% reduced-fat cheddar cheese, such as Cabot; 1/4 cup real bacon bits, such as Hormel Real Bacon Bits; 1/4 cup reduced-fat sour cream, such as Breakstone’s; 2 tablespoons chopped fresh chives

December 9, 2011

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 notes

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