Fully Loaded Potato Skins


Change up the pace by adding something other than bacon and cheese to this popular snack or side dish. Adjust the heat individually using a variety of salsas.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 124
Total fat: 4.2g
Saturated fat: 1.7g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.7g
Protein: 8.7g
Carbohydrate: 12.8g
Fiber: 1.1g
Cholesterol: 21mg
Iron: 0.8mg
Sodium: 395mg
Calcium: 141mg

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Ingredients

4 medium baking potatoes (about 2 pounds total)
Cooking spray
3/4 cup chopped turkey pepperoni (about 3 ounces)
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese, shredded
½ cup fat-free sour cream
½ cup chopped green onions
1/3 cup chopped black olives
¼ cup bottled salsa


PREPARATION

•   Preheat oven to 425º. Bake potatoes for 1 hour or until done; cool slightly.

•   Cut each potato in half lengthwise. Scoop out pulp and leave a ¼-inch-thick shell. Reserve potato pulp for another use or discard.

•   Place potato shells on baking sheet; spray inside of shells with cooking spray.

•   Bake at 425º for 8 minutes or until crisp.

•   Evenly divide pepperoni and cheese among potato shells.

•   Return filled shells to oven and bake at 425º for 5 minutes or until cheese melts.

•   Before serving, top each shell with 1 tablespoon of sour cream, 1 tablespoon of onions, 2 teaspoons of olives, and 1½ teaspoons of salsa.

Servings: 8
1 half-potato shell each









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