Low Fat Potato Skins Food

SKINNY SKINS (BAKED POTATO SKINS)

Steps:

• Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool. When cool, cut potatoes in half lengthwise. Use a spoon to scoop out most of the soft center and place in bowl. Set aside.
• Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet. Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes. Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes. Add olive oil, vinegar, salt and pepper. Toss well.
• Pull the potato skins out of the oven. Fill each potato skin with the potato salad mixture. Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper. Serve immediately.

EASY POTATO SKIN RECIPE {LOW CALORIE}

Steps:

• Preheat oven to 450° and line a baking sheet with parchment paper.
• In a skillet over medium heat, cook the bacon until just crispy, about 5 minutes on each side. (It will crisp up more in the oven later) Move to a paper towel lined plate to cool.
• Cut the potatoes in half and use a spoon to scoop out 1/3 of the flesh of each potato half. (You can discard or save for other recipes like mashed potatoes).
• Spray the potatoes with olive oil on all sides and sprinkle lightly with salt and pepper. Place cut side up on the prepared baking sheet.
• Bake for 10 minutes, flip the potatoes and bake for an additional 10 minutes.
• Meanwhile chop up the bacon, shred the cheese, and slice the onions.
• Remove the potatoes from the oven, flip to skin side down, and top each with cheese and bacon. Broil for 2-3 minutes until the cheese is melted.
• Take the potatoes out of the oven, top each with a dollop of Greek yogurt and a sprinkling of green onions.
• Serve hot with your favorite hot sauce and more Greek yogurt in place of sour cream (it tastes the same!)

PORTABELLA SKINS (LOW FAT AND LOW CARB)

Steps:

• Preheat oven to 450 degrees. Line baking sheet with foil and spray lightly with cooking spray; set aside.
• Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet.
• Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown.
• Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot.
• If desired, cut into wedges and serve with toothpicks.

HEALTHY POTATO SKINS

Steps:

• Preheat the oven to 350 degrees.
• Place sweet potatoes on a baking sheet then onto an oven rack baking at 350 degrees for 45 minutes or until fork-tender.
• Meanwhile, in a deep saute pan heat the olive oil cooking the onion for 2 to 3 minutes until soft then add the garlic and cook for one more minute.
• Add the entire bag of spinach and the scallions, cover and cook 3 to 4 minutes, until the spinach has wilted.
• In another pan cook the turkey bacon until crisp and then drain; When cooled, chop the bacon into small pieces and reserve.
• When the sweet potatoes are cooked, let them cool for 5 minutes. Carefully slice each one in half and scoop out inside of potato into a bowl adding cream cheese, buttermilk, salt and pepper, and mash together until smooth.
• Using a pastry brush, coat the outside of each potato skin with the vegetable oil then fill each of the shells with the filling and top with a sprinkle of Parmesan cheese; Transfer each skin back to the baking sheet and cook for 15 to 20 minutes or until the top is golden brown and the skins are crispy.
• Top with bits of turkey bacon and serve.

BAKED CHEESY POTATO SKINS (COOKING LIGHT STYLE)

Steps:

• Bake potatoes at 425 for 1 hour or until done.
• Cut potatoes in half length wise.
• Make sure they are cool enogh to handle and scoop out potato, but leave an 1/4 inch shell.
• Place potato shells on a baking sheet and spray with cooking spray.
• Bake at 425 degrees for 8 minutes until crisp.
• Cook bacon, chop and set aside.
• Divide cheese into 8 equal parts and sprinkle into potato skins.
• Sprinkle Bacon into shells with melted cheese (If cheese does not melt, you may have to heat an additional 5 minutes at 425 degrees.)
• Place a dollop of sour cream on top of each potato boat and sprinkle with chives.

CHEESY POTATO SKINS

Steps:

• Preheat oven to 400°F
• Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips (Reserve peeled potatoes for another use.)
• Toss potato skins with oil, paprika, salt and cayenne.
• Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan.
• Bake until tender and golden, about 25 to 30 minutes.
• Serves 4.