Email pagePrint page

Potato Skins

Mike’s stepdad came to visit over the Christmas holidays and he made the most incredible potato skins; I haven’t been able to stop thinking about them!  Here is my (healthy) version of potato skins but truth be told, Mike’s stepdad’s were healthy too!

Serves 4

4 Medium Russet potatoes, scrubbed clean

Coarse Salt

½ Cup of old cheddar, grated

2 Strips of bacon, baked and fat drained; sliced into thin ribbons

1/2 Cup Salsa

1/4 Cup Fat free buttermilk ranch dressing

3 Green onions, sliced (white and green parts)

–  Pierce the potatoes all over with a fork and then bake them until they are tender (in the microwave is a huge time saver).  Otherwise, bake at 400 for about one hour.

–  When the potatoes are cool enough to handle, slice them in half lengthwise.  Scoop out the flesh, leaving about a ½ inch thickness inside the potato (like you’re making a potato canoe).

–  Preheat your oven to 450.

–  Spray a baking sheet with some cooking spray (skip the spray if you don’t have any on hand) and put coarse salt on the oil (or baking sheet); (about a ½ tsp).

–  Lay the potato halves on the salt.

–  Top the potatoes evenly with cheddar and then the bacon ribbons.

–  Bake the pototes for 8-10 minutes, until the cheese is melted, bubbly, and slightly browned.

–  Slice the potatoes in half, again lengthwise.

–  Top with the salsa, then the ranch and then top with the scallions.

–  Serve immediately.

Notes:

  1. Feel free to top with fat free sour cream instead of ranch dressing but man, it’s so good!