This is another recipe shared years ago that I still prepare on the regular 🙂
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!Print
Classic Potato Skins, lightened up and delicious!
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 (store-bought will work in a pinch)
1/4 Cup Fat free buttermilk ranch dressing (store-bought will work in a pinch)
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.
- Feel free to top with fat free sour cream instead of ranch dressing but man, it’s so good!
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Category: Side