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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each
potato in half lengthwise; scoop out pulp, leaving 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
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 the shells. Bake at 425F for 5 minutes or until
cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat
sour cream.
Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream
Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine,
May 1994
Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Ingredients:
4 medium unpeeled baking potatoes 2#
4 Slice(s) turkey bacon
3/4 Cup(s) (3 oz)low-fat sharp cheddar cheese
1 Tablespoon(s) minced fresh chives
1/4 Cup(s) nonfat sour cream |
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