Potato Skins (from Good Housekeeping magazine)
yields 8 servings
(contributed by Gail Meis)
4 large (12 ounces each) baking (russet) potatoes, well scrubbed
4 slices center cut bacon
1 tablespoon extra virgin olive oil
Salt and pepper
1/3 cup reduced-fat sour cream
1 ounce Pecorino Romano cheese, finely grated
1 large (10-to-12 ounce) tomato, finely chopped
2 tablespoons snipped fresh chives
- Preheat oven to 400°.
- With fork, pierce each potato 3 times. Place potatoes on parchment paper. Microwave on high for 8 minutes. Turn over; microwave on high for 10 minutes longer or until tender. Cover with kitchen towel; let cool.
- Meanwhile, in 18” by 12” jell-roll pan, arrange bacon in single layer. Roast 10 to 12 minutes or until browned and crisp. Drain on paper towels. When cool, crumble. Discard fat from pan but do not wipe clean; set pan aside. Reset oven to 475°.
- Cut each potato in quarters lengthwise. With spoon, scoop potato from skins, leaving about ¼ inch of potato with skin and being careful not to break through skin. Reserve cooked potato for another use.
- Arrange skins, skin side up, in single layer on reserved pan. Brush with oil; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
- Roast 13 to 15 minutes or until browned and crisp. Transfer, skin sides down, to serving plate.
- To assemble, spread 1 teaspoon of sour cream on each skin. Top with cheese, tomato, bacon and chives.
Calories 120; Total Fat 5g; Saturated Fat 2g; Cholesterol 13mg; Sodium 160mg; Total Carbohydrates 16g; Dietary Fiber 3g; Protein 4g