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!
4 Medium Russet potatoes, scrubbed clean
½ Cup of old cheddar, grated
2 Strips of bacon, baked and fat drained; sliced into thin ribbons
1/2 Cup Salsa
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.
- Feel free to top with fat free sour cream instead of ranch dressing but man, it’s so good!