enlightened potato skins


4 large russet potatoes
1 tablespoon butter, melted
1 cup shredded reduced-fat colby–monterey jack blend
4 slices cooked turkey bacon, crumbled
1/2 cup light sour cream
1/2 cup sliced green onions


  1. scrub potatoes; prick with a fork.
  2. place in a 2-quart square microwave-safe baking dish.
  3. microwave, uncovered, on high 6–9 minutes or until tender, turning once.
  4. let cool completely.
  5. coat broiler pan rack with nonstick cooking spray.
  6. cut potatoes lengthwise in half.
  7. carefully scoop out pulp, leaving a shell 1/4-inch thick. (save pulp for another use).
  8. place shells, skin side up, on broiler pan rack; brush with butter.
  9. preheat broiler to high.
  10. broil shells 5 minutes or until lightly golden.
  11. remove pan from broiler; carefully turn shells.
  12. sprinkle with cheese and crumbled turkey bacon.
  13. broil 30 seconds to 1 minute more or until cheese melts.
  14. transfer to a serving plate.
  15. top each shell with sour cream and sprinkle with green onions.
  16. serve warm.

Nutrition (Per Serving)

serving size 1 shell
servings 8
calories 190
fat 7g
saturated fat 4.5g
cholesterol 25mg
sodium 240mg
carbohydrate 22g
fiber 3g
sugars 1g
protein 9g