Crispy Chipotle Potato Skins
2
Points®
Total time: 1 hr 13 min • Prep: 18 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
Make these sensational spuds as is, or milder and sweeter by using fat-free mozzarella instead of cheddar and pineapple tidbits instead of tomato.
Ingredients
Uncooked potato
4 large, baking-variety, cooked, cooled and quartered lengthwise
Olive oil
1½ tbsp(s)
Chili powder
1 tsp(s), or chipotle chili powder
Hot pepper sauce
¼ tsp(s)
Cooked Canadian-style bacon
6 slice(s), finely chopped
Low-fat shredded cheddar cheese
¾ cup(s)
Tomato
2 medium, diced
Uncooked scallions
3 medium, finely chopped
Fat free sour cream
½ cup(s)
Instructions
1
Preheat oven to 425 F. Scoop out flesh of potatoes, leaving about an 1/8th of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.)
2
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush inside potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet. Sprinkle with bacon and cheese.
3
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions and serve with sour cream on the side.
4
Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.