| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers, Misc | 8 | Servings | |
INGREDIENTS
| 4 | Unpeeled baking potatoes 2# | |
| Vegetable cooking spray | ||
| 4 | Turkey bacon | |
| 3/4 | c | 3 ozLow-fat sharp cheddar |
| cheese | ||
| 1 | T | Minced fresh chives |
| 1/4 | c | Nonfat sour cream |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 18.7mg
Sodium: 331.5mg
Potassium: 476.1mg
Carbohydrates: 19.5g
Fiber: 2.4g
Sugar: 1g
Protein: 10.3g