| 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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