T.G.I. Friday's Potato Skins Reduced Fat / Calories

Tuesday, May 1, 2012

4 medium russet potatoes
1 cup reduced fat cheddar cheese
8 tsp turkey bacon pieces
1 tbsp fresh chives
1/3 cup reduced-fat sour cream
Canola oil non-stick cooking spray

1. Preheat oven to 400°F. Bake the potatoes for 1 hour or until tender. When potatoes have cooled enough so you can handle them, make two lengthwise cuts through each potato, resulting in 3 1/2-3/4 inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.

2. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside the skin. Pop oven temperature up to 450°F. Spray the entire surface of each potato skin with a light coating of canola oil spray. Place the skins on a baking sheet, open side up, salt each one and take for 12-15 minutes or until the edges begin to brown.

3. Spread about 2 tablespoons of cheese on each potato skin. Sprinkle 1 tsp of bacon pieces on top of the cheese on each potato skin. Bake the skins for another 2-4 minutes or until cheese is melted.

4. Remove the skins from the oven and transfer them to a serving plate. Combine the chives with the sour cream and serve in a small sauce cup in the center of the plate, with the skins arranged around the sour cream, like spokes on a wheel.

Note: I still use the Bacon Bits from Costco which are from the Kirkland Brand. We can never cook Turkey Bacon properly. Especially the Oscar Mayer Turkey Bacon. It ends up being under cooked and greasy or over cooked and cardboard like.  If you have a brand of Turkey bacon that you like and would work with this, please leave me a comment. Thanks!


Anonymous,  May 3, 2012 at 7:33 PM  

Sounds yummy - I'll have to give it a try!
Lisa Weinstein

Robin O May 6, 2013 at 8:09 AM  

Excellent! These would be great to serve at a party. I'll try the recipe out.

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