, , , , , , ,

These potato skins are baked, not fried, loaded with flavorful “lightened up” toppings, and will attract masses of people.  Great served on a large platter for upcoming fall football game days, regular weeknight meals, or the Olympic closing ceremonies tonight.  I baked my potatoes in the morning, refrigerated, and picked back up at step 2 before serving time that evening.

Half a scooped out baked potato is a great vehicle to pack in loads of delicious toppings.  Possibilities are endless for what can fill these tasty spud boats.  Try using black beans, corn, red pepper, feta cheese, sun-dried tomatoes, or keep it simple with just oil, salt, pepper and parmesan cheese.

Easy to pick up, no silverware required.  You gotta’ give these a try!


 makes 18

  • 5 lbs POTATOES, RUSSET or BAKING, (or 9 medium-sized potatoes)
  • 3 tbsp CANOLA OIL
  • 1 tbsp BUTTER, REGULAR, UNSALTED, melted
  • 6 oz CHEDDAR CHEESE, SHREDDED, fresh, natural
  • 8 slices LEAN TURKEY BACON
  • 1 1/2 tsp SALT, SEA
  • 1 AVOCADO, chopped (optional)
  • 3 GREEN ONIONS, sliced (green and white part)

1. Preheat oven to 400 degrees. Scrub and clean the skin of all 9 potatoes and dry. With a paper towel rub 2 T. canola oil over outside of potatoes. Place on a foiled lined, large rimmed baking sheet; bake for 35-40 minutes.

Remove from oven and let cool to handle.

2. Cook bacon in oven or skillet until almost cooked through; chop and set aside.  Then cut each potato in half lengthwise. With a small spoon or scoop, remove the inside flesh of all potatoes; leaving a thin layer of potato around edges to keep intact.

3. Heat oven to 450 degrees and line two, large rimmed baking sheets with foil sprayed with nonstick cooking spray. Combine salt, pepper and garlic powder; set aside. Mix 1 Tbsp canola oil and melted butter. Brush half of butter mixture evenly on the outside of potato halves and bake skin side up for 5-7 minutes. Remove from oven, flip potato halves and brush inside (flesh party) with remaining butter/oil mixture and sprinkle with garlic seasoning (probably won’t use all the seasoning). Bake for another 5-7 minutes until crispy. Remove from oven.

4. Sprinkle inside “cup” of each potato half evenly with shredded cheese and chopped, slightly cooked turkey bacon. Bake for about 3-5 minutes, or until cheese is melted and bacon is crispy. Top each with 1 tsp light sour cream, 2-3 cubes avocado and sliced green onion, if desired.

Serving size: 1 loaded crispy potato skin.

NUTRITION INFO PER SERVING: 175 calories, 8g fat, 3g sat fat, 20mg cholesterol, 18g carb, 2g fiber, 2g sugar, 5g protein