Lower-Cal Loaded Potato Skins
- Yield 8 servings
Here's a savory, delicious appetizer that's way more wholesome than the original.
- 4 russet potatoes
- 2 teaspoons (10 ml) olive oil
- Salt and fresh-ground black pepper, to taste
- 3 tablespoons (15 g) shredded parmesan cheese
- 4 strips nitrate-free turkey bacon
- 1/4 cup (60 g) Greek yogurt
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/3 cup (33 g) sliced scallion
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Scrub the potatoes well and slice them in half lengthwise. Using a melonballer or short paring knife and trying not to cut the skin, gently scoop or cut out the potato centers of each half, leaving about 1⁄4 inch (6 mm) of potato on the hollowed-out skins. (For large potatoes, quarter them before removing the flesh. Use the flesh for another recipe, such as our Creamy Low-Fat Mashed Potatoes, page 122, or discard.) Add the skins to a large bowl, drizzle with the olive oil, and toss gently to coat all the surfaces, inside and out. Sprinkle to taste with salt and pepper, toss again, and arrange faceup on a baking sheet. Sprinkle just over 1 teaspoon of Parmesan cheese evenly into each half and bake for about 25 minutes, or until tender and lightly browned.
- While the potatoes cook, fry the turkey bacon in a dry skillet over medium heat for 8 to 10 minutes, or until very crispy. Set aside to drain on paper towels.
- In a small bowl, mix together the yogurt, garlic, and salt until well combined. Fold in the scallion. Remove the potatoes from the oven, crumble 1⁄2 bacon strip into each potato half, and top with a generous dollop of the yogurt mixture just before serving.
–This recipe reprinted with permission from the cookbook The 150 Healthiest Comfort Foods on Earth by Jonny Bowden, Ph.D., C.N.S., and Jeannette Bessinger, C.H.H.C.