Skinny Baked Potato Skins

I love baked potato skins but they are a little…um…..fattening….high in calories and such so when I saw this recipe from Fine Living I knew I wanted to try it.

 

 

Skinny Skins (Baked Potato Skins)

Potatoes

6 small to medium russet potatoes

Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.

Toppings

6 to 8 chives, white and green chopped {I couldn’t find these at the 2 stores I went to…so they weren’t on the ones I made}

1/2 cucumber, diced

2 stalks celery, diced

1 pint cherry tomatoes, diced {grape tomatoes were less expensive-so that’s what I went with!}

8 ounces mushroom, chopped

2 Tbs. champagne vinegar {I used apple cider but you can also use balsamic vinegar}

Salt and pepper, to taste

1/2 cup extra virgin olive oil

1/2 to 1 cup light sour cream

1/2 to 1 cup blue cheese crumbles

6-8 oz. turkey bacon, cooked and diced {optional….but come on….what’s a baked potato skin without bacon???? }

Bake the potatoes and let 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 to 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, remaining chives and a grind of black pepper.  Serve immediately.

skinny skin hugs, mb