Lightened Up Potato Skins

Baked potatoes, topped with bacon, cheese and sour cream, make for a hearty meal but can be high in carbs. These potato skins, lightened a bit by removing the center of the cooked potatoes, make for a delicious alternative.

Created by: Amy Christie, This Heart of Mine

Cook: 1 hourTotal: 1 hour

Ingredients

  • 4 medium Yukon gold potatoes
  • 2 tablespoons olive oil
  • 4 tablespoons melted butter
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 turkey bacon slices, crisply cooked and finely chopped
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Sour cream, for topping

Directions

  • Preheat the oven to 425°F. Cover a baking sheet with foil and set aside.
  • Scrub the potatoes and pat dry.
  • Rub each potato with olive oil and sprinkle with sea salt. Place on the prepared baking sheet.
  • Bake 50-60 minutes, until the potatoes are tender. (Check by sticking the potatoes with a fork.)
  • Remove from the oven and cool enough to handle.
  • Turn the oven up to 450°F.
  • Cut each potato in half lengthwise and scoop out the middle, leaving a ½” layer of potato in the skin. Use scooped out potato as desired elsewhere or discard.
  • Brush the inside and outside of the hollowed out potato skins with melted butter and sprinkle with salt and pepper.
  • Place potatoes skin side up on a baking sheet and bake for 10 minutes.
  • Flip the skins over and bake another 8 minutes.
  • Remove the skins from the oven and sprinkle with turkey bacon and both cheeses.
  • Return to the oven for a final 3-4 minutes or until the cheese is melted.
  • Serve warm, topped with sour cream.

Recipe Information

Ingredients

  • 4 medium Yukon gold potatoes
  • 2 tablespoons olive oil
  • 4 tablespoons melted butter
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 turkey bacon slices, crisply cooked and finely chopped
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Sour cream, for topping

Directions

  • Preheat the oven to 425°F. Cover a baking sheet with foil and set aside.
  • Scrub the potatoes and pat dry.
  • Rub each potato with olive oil and sprinkle with sea salt. Place on the prepared baking sheet.
  • Bake 50-60 minutes, until the potatoes are tender. (Check by sticking the potatoes with a fork.)
  • Remove from the oven and cool enough to handle.
  • Turn the oven up to 450°F.
  • Cut each potato in half lengthwise and scoop out the middle, leaving a ½” layer of potato in the skin. Use scooped out potato as desired elsewhere or discard.
  • Brush the inside and outside of the hollowed out potato skins with melted butter and sprinkle with salt and pepper.
  • Place potatoes skin side up on a baking sheet and bake for 10 minutes.
  • Flip the skins over and bake another 8 minutes.
  • Remove the skins from the oven and sprinkle with turkey bacon and both cheeses.
  • Return to the oven for a final 3-4 minutes or until the cheese is melted.
  • Serve warm, topped with sour cream.