Kitchen > Healthy Snacks > Potato Skins with Cheese and Bacon

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    Potato Skins with Cheese and Bacon

    4 medium baking potatoes
    vegetable cooking spray
    4 slices turkey bacon
    3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
    1/4 cup nonfat sour cream
    1 tablespoon minced fresh chives

    Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise, and scoop out potato 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 425F for 8 minutes or until crisp; set aside.

    Cook bacon in microwave according to package directions; cool slightly. Chop cooked bacon into small pieces and set aside.

    Sprinkle cheese evenly in potato shells and bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon. Dollop sour cream on potatoes; sprinkle with chives.

    Yield: 8 appetizer servings. Serving size is 1 stuffed potato skin and 1 1/2 teaspoons sour cream. Per serving: 106 calories, 6g protein, 12.7g carbohydrate.

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