| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Misc, Appetizers | 8 | Servings | |
INGREDIENTS
| 4 | md | Unpeeled baking potatoes 2# |
| Vegetable cooking spray | ||
| 4 | sl | Turkey bacon |
| 3/4 | c | (3 oz)Low-fat sharp cheddar cheese |
| 1 | tb | Minced fresh chives |
| 1/4 | c | Nonfat sour cream |
INSTRUCTIONS
FROM LINDA FIELDS CYBEREALM BBS 315-785-8098 Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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