Potato Skins
www.goodhousekeeping.com
Kick off football season with our fully loaded skins. They weigh in at just 120 calories per serving versus the classic's 350, and have one-fifth the saturated fat. Our secret: lighter ingredients (reduced-fat sour cream, Pecorino cheese) that packs a lot of flavor. Touchdown!
4 large (12 ounces each) baking (russet) potatoes, well scrubbed
4 slices center-cut bacon
1 tablespoon extra virgin olive oil
Salt
Pepper
1/3 cup reduced-fat sour cream
1 ounce Pecorino Romano cheese, finely grated
1 large (10 to 12 ounce) tomato, finely chopped
2 tablespoons snipped fresh chives
Preheat oven to 400 degrees.
With fork, pierce each potato 3 times. Place potatoes on parchment paper. Microwave on High 8 minutes. Turn over, microwave on High 10 minutes longer or until tender. Cover with kitchen towl; let cool.
Meanwhile, in 18" by 12" jelly-roll pan, arrange bacon in single layer. Roast 10 to 12 minutes or until browned and crisp. Drain on paper towels. When cool, crumble. Discard fat from pan but do not wipe clean; set pan aside. Reset oven to 475 degrees.
Cut each potato in quarters lengthwise. With spoon, scoop potato from skins, leaving about 1/4 inch of potato with skin and being careful not to break through skin. Reserve cooked potato for another use.
Arrange skins, skin side up, in single layer on reserved pan. Brush with oil; sprinkle with 1/8 teaspoon each of salt and freshly ground pepper.
Roast 13 to 15 minutes or until browned and crisp. Transfer, skin sides down, to serving plate.
To assemble, spread 1 teaspoon sour cream on each skin. Top with cheese, tomato, bacon, and chives.
Serves 8.
www.goodhousekeeping.com
Kick off football season with our fully loaded skins. They weigh in at just 120 calories per serving versus the classic's 350, and have one-fifth the saturated fat. Our secret: lighter ingredients (reduced-fat sour cream, Pecorino cheese) that packs a lot of flavor. Touchdown!
4 large (12 ounces each) baking (russet) potatoes, well scrubbed
4 slices center-cut bacon
1 tablespoon extra virgin olive oil
Salt
Pepper
1/3 cup reduced-fat sour cream
1 ounce Pecorino Romano cheese, finely grated
1 large (10 to 12 ounce) tomato, finely chopped
2 tablespoons snipped fresh chives
Preheat oven to 400 degrees.
With fork, pierce each potato 3 times. Place potatoes on parchment paper. Microwave on High 8 minutes. Turn over, microwave on High 10 minutes longer or until tender. Cover with kitchen towl; let cool.
Meanwhile, in 18" by 12" jelly-roll pan, arrange bacon in single layer. Roast 10 to 12 minutes or until browned and crisp. Drain on paper towels. When cool, crumble. Discard fat from pan but do not wipe clean; set pan aside. Reset oven to 475 degrees.
Cut each potato in quarters lengthwise. With spoon, scoop potato from skins, leaving about 1/4 inch of potato with skin and being careful not to break through skin. Reserve cooked potato for another use.
Arrange skins, skin side up, in single layer on reserved pan. Brush with oil; sprinkle with 1/8 teaspoon each of salt and freshly ground pepper.
Roast 13 to 15 minutes or until browned and crisp. Transfer, skin sides down, to serving plate.
To assemble, spread 1 teaspoon sour cream on each skin. Top with cheese, tomato, bacon, and chives.
Serves 8.
