Hungry Girl Goes... In Search of Bacon 'n Cheese Recipes!
Bacon and cheese? Yes, please! Check out these guilt-free DIY creations, all loaded with the good stuff you crave...
Article By: Lisa Lillien
Best-Ever Potato Skins
This no-guilt take on the bar-food favorite is just plain amazing!
Ingredients:
Four 10-oz. russet potatoes
3 slices center-cut bacon or turkey bacon
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped scallions
1/4 cup reduced-fat/light sour cream
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Pierce potatoes several times with a fork, and place on a microwave-safe plate. Microwave for 5 minutes, or until they begin to soften. Flip potatoes and microwave for 5 - 8 minutes, until soft on all sides. Cut potatoes in half lengthwise. Scoop out and discard the inside flesh, leaving about 1/4 inch inside the skin. Place the potato skins on the baking sheet. Bake until crispy, 10 - 12 minutes. Remove sheet, but leave oven on. Meanwhile, cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.) Chop or crumble bacon. Evenly distribute cheese and bacon among potato skins. Bake until cheese has melted, about 2 minutes. Sprinkle with scallions and serve with sour cream for dipping. YUM!
MAKES 4 SERVINGS
Each serving (1/4th of recipe, 2 loaded potato skins) has 202 calories, 7.5g fat, 23.5g carbs, 3.5g fiber, 10g protein and a PointsPlus® value of 5.
Hot-Stuff Bacon Cheese Fries
Jalapeño slices, crumbled bacon and melted cheese? This is one recipe that no one will believe is completely guilt-free!
Ingredients:
1/4 cup fat-free sour cream
1 1/2 tsp. ranch dressing/dip seasoning mix
One 2-lb. or half of a 4-lb. butternut squash (20 oz. once peeled and sliced)
1/8 tsp. coarse salt
1/3 cup shredded reduced-fat Mexican-blend cheese
2 tbsp. precooked real crumbled bacon
2 tbsp. jarred jalapeño slices, drained
2 tbsp. chopped scallions
Directions:
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray. In a small bowl, thoroughly mix sour cream with ranch mix. Cover and refrigerate. Peel squash, and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise, and scoop out the seeds. Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets, and sprinkle with salt. Bake for 20 minutes. Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes. Closely arrange spears on the center of each sheet. Top with cheese and crumbled bacon. Bake until cheese has melted, 1 - 2 minutes. Top with jalapeño slices and scallions. Serve with sour cream mixture for dipping!
MAKES 2 SERVINGS
Each serving (1/2 of recipe) has 240 calories, 6g fat, 39.5g carbs, 6g fiber, 12g protein and a PointsPlus value of 6.
Loaded Miracle Mashies
You may never look at standard mashed potatoes the same way again...
Ingredients:
3 oz. cubed red potatoes (about 1 - 2 small potatoes), not peeled
1 1/2 cups chopped cauliflower
1 1/2 tbsp. fat-free sour cream
1 tbsp. fat-free non-dairy liquid creamer
Dash salt
1 slice fat-free American cheese
1 tbsp. precooked real crumbled bacon
1 tsp. chopped chives
Optional: black pepper, additional salt
Directions:
Place potatoes and cauliflower in a medium microwave-safe bowl with 2 tbsp. water. Cover and microwave for 6 minutes, or until very tender. Once cool enough to handle, drain excess water. Add sour cream, creamer and salt. Mash until completely blended. If you like, season to taste with pepper and additional salt. Top with cheese and microwave for 30 seconds, or until cheese has melted. Top with bacon and chives. Enjoy!
MAKES 1 SERVING
Each serving (entire recipe) has 181 calories, 2g fat, 28g carbs, 5g fiber, 13.5g protein and a PointsPlus value of 4.
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Hungry Girl, aka Lisa Lillien, distributes her tips, tricks and takes on new food products through her daily emails and Web site. Check out www.Hungry-Girl.com
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