{"id":5060,"date":"2021-02-01T15:20:07","date_gmt":"2021-02-01T20:20:07","guid":{"rendered":"https:\/\/inseasonezine.com\/home\/?p=5060"},"modified":"2021-02-01T15:20:07","modified_gmt":"2021-02-01T20:20:07","slug":"skinnier-potato-skins","status":"publish","type":"post","link":"https:\/\/inseasonezine.com\/home\/skinnier-potato-skins\/","title":{"rendered":"Skinnier Potato Skins"},"content":{"rendered":"

\"Skinnier\"download\"\"Email<\/a>
\nSkinnier Potato Skins<\/span><\/p>\n

Prep: 15 minutes
\nBake\/Broil: 56 minutes \u2022 Serves: 4<\/span> <\/p>\n

<\/span>Nonstick cooking spray
\n4 <\/span>small russet potatoes
\n2 <\/span>tablespoons olive oil
\n4 <\/span>strips lower sodium turkey bacon, chopped
\n1\/8<\/span>teaspoon salt
\n1\/8<\/span>teaspoon black pepper
\n1\/2<\/span>cup reduced fat shredded Colby Jack cheese
\n1\/4 <\/span>cup plain nonfat Greek yogurt
\n2 <\/span>green onions, thinly sliced<\/p>\n<\/div>\n

1.<\/span>Preheat oven to 425\u00b0; spray rimmed baking pan with cooking spray. Place potatoes on prepared pan and pierce all over with a fork; bake 50 minutes or until tender. Cool slightly.
\n<\/span><\/p>\n

2.<\/span>In large skillet, heat 1 tablespoon oil over medium heat; add bacon and cook 5 minutes or until golden brown, stirring frequently. Transfer bacon to paper towel-lined plate.
\n<\/span><\/p>\n

3.<\/span>Place oven rack 6 inches from source of heat; turn broiler to high. When potatoes are cool enough to handle, cut lengthwise in half; with a spoon, leaving about a 1\/4-inch wall, scoop out inside portion (reserve for another use). Brush both sides of potato skins with remaining 1 tablespoon oil; place, cut side up, on same pan, and sprinkle with salt and pepper. Broil potato skins 5 minutes or until crisp.
\n<\/span><\/p>\n

4.<\/span>Sprinkle skins with cheese; broil 1 minute or until cheese is melted. Serve skins topped with yogurt, onions and bacon.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (2 skins):
\n268 Calories, 12g Fat (4g Saturated), 23mg Cholesterol,
\n287mg Sodium, 29g Carbohydrates, 3g Fiber, 11g Protein
\n<\/span><\/p>\n

Chef Tips:<\/span>
\nCustomize this recipe!<\/strong>
\nFor Pizza Potato Skins, use shredded reduced fat Italian cheese blend and turkey pepperoni, and top with cherry tomatoes, pepperoncini rings and crushed red pepper flakes.<\/p>\n

Or try this<\/strong>
\nFor Cheesy-Bruschetta Potato Skins, use shredded reduced fat mozzarella cheese and top with halved cherry tomatoes tossed with olive oil, minced garlic, sliced fresh basil, salt and pepper. <\/p>\n

Reskin it!<\/strong>
\nSkins can also be cooked in an air fryer preheated to 400\u00b0. Rub potatoes with oil and pierce all over with a fork; air fry for 40 minutes or until tender. Prepare potato skins as directed in step 3. In batches, if necessary, air fry skins, cut side up, 4 minutes or until edges are crisp; sprinkle with cheese and air fry 2 minutes or until cheese is melted.
\n<\/span><\/p>\n

Dietitian’s Dish:<\/span>
\nThe combination of toppings only add to the nutrients already packed into potatoes. They\u2019re an excellent source of vitamin C and a good source of potassium (which helps regulate blood pressure).
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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