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Potato Skins with Cheese and Bacon




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Potato Skins with Cheese and Bacon

From: Linda Fields

4 md Unpeeled baking potatoes 2#

Vegetable cooking spray

4 sl Turkey bacon

3/4 c (3 oz)Low-fat sharp cheddar cheese

1 tb Minced fresh chives

1/4 c Nonfat sour cream

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)

From: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

 

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