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Potato Skins with Cheese, Kim's
number of servings: 18

6 large large potatoes, washed and unpeeled
½ cup fat free shredded mozzarella
½ cup reduced fat shredded cheddar cheese
salt and pepper to taste
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Dietary Restrictions : None

Heat the potatoes in the microwave until they are fork tender. If using the oven cook at 375º and cover them in aluminum foil. Bake until they are fork tender. Slice the potato in half and scoop the inside out, leaving ¼" of the flesh. Slice the halves into thirds (each potato should have 6 pieces). Repeat until all potatoes are done.

Mix the two cheeses together in a small bowl. Lay the potatoes flat on a baking sheet and fill each shell with 1 heaping tsp of the cheese mixture. Sprinkle the bacon bits and onion evenly on top of each shell. Bake at 400º for 10 to 15 minutes, or until cheeses are melted. Remove from heat and cool slightly. Add 1 tsp of sour cream to each skin. Serve immediately.

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nutrition facts
serving size: 2 skins
number of servings: 18

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