Lightened Up Potato Skins

Created by: Amy Christie, this heart of mine

Baked potatoes, topped with bacon, cheese and sour cream, make for a hearty meal but can be high in carbs. These potato skins, lightened a smidge by removing the center of the cooked potatoes, make for a delicious alternative.

  • 4 medium Yukon gold potatoes
  • 2 Tbsp. olive oil
  • 4 Tbsp. melted butter
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 6 turkey bacon slices, crisply cooked and finely chopped
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Sour cream for topping
  1. Preheat the oven to 425°F. Cover a baking sheet with foil and set aside.
  2. Scrub the potatoes and pat dry.
  3. Rub each potato with olive oil and sprinkle with sea salt. Place on the prepared baking sheet.
  4. Bake 50-60 minutes, until the potatoes are tender. (Check by sticking the potatoes with a fork.)
  5. Remove from the oven and cool enough to handle.
  6. Turn the oven up to 450°F.
  7. Cut each potato in half lengthwise and scoop out the middle, leaving a ½” layer of potato in the skin. Use scooped out potato as desired elsewhere or discard.
  8. Brush the inside and outside of the hollowed out potato skins with melted butter and sprinkle with salt and pepper.
  9. Place potatoes skin side up on a baking sheet and bake for 10 minutes.
  10. Flip the skins over and bake another 8 minutes.
  11. Remove the skins from the oven and sprinkle with turkey bacon and both cheeses.
  12. Return to the oven for a final 3-4 minutes or until the cheese is melted.
  13. Serve warm, topped with sour cream.

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