Potato Skins with Cheese & Bacon
Submitted by danna
Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.
YIELD
8 servingsPREP
15 minCOOK
73 minREADY
90 minThe steakhouse classic gets a smart makeover that keeps the indulgent flavor while cutting the usual fat load. Russet potato skins bake first, then get scooped out (save that pulp for mashed potatoes tomorrow) and re-baked until the edges go shattery-crisp. Cooking spray stands in for the traditional pool of butter or oil inside the shells, and the crunch still lands.
Turkey bacon and low-fat sharp cheddar carry the signature flavor without the heavy grease. The high heat at 425°F (220°C) is the key to shells that genuinely crackle rather than slump. Skipping the oil-brush step here would mean soft, bendy skins that miss the whole point.
Fresh chives go on last, off-heat, for a burst of green oniony pop that cuts through the richness. A dollop of low-fat sour cream cools and binds each bite.
Kitchen Tips
- Don’t scoop too aggressively, leave a solid ¼ inch of potato to hold shape.
- Spray both inside and out of shells for maximum crisp.
- Rotate the sheet halfway through the crisping bake for even browning.
- Serve immediately after cheese melts, crisp skins go soft if they sit too long.
Variations
- Swap turkey bacon for regular bacon if you want the full steakhouse treatment.
- Use a mix of sharp cheddar and Monterey Jack for a creamier melt.
- Add a sprinkle of smoked paprika or diced jalapeno before baking for heat and smoke.
Ingredients
Directions
Bake potatoes at 425 degrees F for 1 hour or until done.
Cool slightly.
Cut each potato in half lengthwise; scoop out pulp, leaving ¼ inch thick shell.
Reserve pulp for another use.
Place potato shells on a baking sheet.
Spray inside of shells with cooking spray.
Bake at 425 degrees F 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 425 degrees F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives.
Serve with low-fat sour cream.
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