Stuffed Potato Skins

By michelew7

Ingredients

• 4 baking potatoes (8 ounces each)
• 3 slices pre-cooked bacon, pre-cooked
• cooking spray
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 4 ounces reduced fat shredded Colby-Jack cheese
• 1/3 cup reduced-fat ranch dressing

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 425º.

2. Pierce potatoes with a fork (do not wrap in foil). Bake potatoes at 425º for 1 hour or until tender. Cool potatoes 30 minutes.

3. Meanwhile, heat bacon slices according to package directions until crisp; crumble bacon. Set aside.

4. Cut potatoes lengthwise into 4 wedges. Scoop out as much potato pulp as possible without tearing potato skins. Reserve potato pulp for another use.

5. Arrange potato skins on a foil-lined baking sheet. Coat both sides of potato skins with cooking spray; sprinkle evenly with pepper and salt. Bake at 425º for 13 minutes or until lightly browned. Sprinkle skins evenly with bacon and cheese; bake an additional 3 minutes or until cheese melts. Serve immediately with dressing.

Calories: 55, Saturated Fat: 1g, Sodium: 144mg, Dietary Fiber: 0.5g, Total Fat: 2.5g, Carbs: 4.5g, Cholesterol: 6mg, Protein: 2.5g