Stuffed Potato Skins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 baking potatoes6 slices of bacon1 head of broccoli (cut into floweretes)1 bag of mexican cheese blendsour creampepper & salt
Makes 4 servings, with 2 skins per person.
1) Scrub & pierce potatoes. Microwave on high for 16 minutes or until tender.
2)Cook bacon. While bacon is cooking, cook broccoli in water w/salt for 5 minutes or until done, drain. Slice bacon into tiny pieces.
3)Line a baking sheet with nonstick foil. Slice potatoes in half, lengthwise. Scoop out flesh. Place potatoe side down on sheet. Coat skin with nonstick cooking spray. Cook for 400 degrees for 4-5 minutes.
4)Remove skins from oven. Flip over (skin side down). Sprinkle each with 2 tbsp. cheese, pieces of bacon, broccoli. Season with salt & pepper and sprinkle remaining cheese on top.
5)Place back into oven cooking for another 4-5 minutes. Serve with sour cream and a side salad.
Number of Servings: 4
Recipe submitted by SparkPeople user SHESSUCHARIOT.
1) Scrub & pierce potatoes. Microwave on high for 16 minutes or until tender.
2)Cook bacon. While bacon is cooking, cook broccoli in water w/salt for 5 minutes or until done, drain. Slice bacon into tiny pieces.
3)Line a baking sheet with nonstick foil. Slice potatoes in half, lengthwise. Scoop out flesh. Place potatoe side down on sheet. Coat skin with nonstick cooking spray. Cook for 400 degrees for 4-5 minutes.
4)Remove skins from oven. Flip over (skin side down). Sprinkle each with 2 tbsp. cheese, pieces of bacon, broccoli. Season with salt & pepper and sprinkle remaining cheese on top.
5)Place back into oven cooking for another 4-5 minutes. Serve with sour cream and a side salad.
Number of Servings: 4
Recipe submitted by SparkPeople user SHESSUCHARIOT.
Nutritional Info Amount Per Serving
- Calories: 371.9
- Total Fat: 15.9 g
- Cholesterol: 44.0 mg
- Sodium: 575.3 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 6.9 g
- Protein: 17.6 g
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