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Skinny Stuffed Potato Skins

Skinny Stuffed Potato Skins
15 votes, 4.80 avg. rating (90% score)

The potato side dish you’ve been waiting for! This updated version of an old time favorite is just as good but is much lower in carbohydrates . Serve as a meal with a side salad or scale it down for a snack or appetizer.  Using meat, each serving contains approximately 30 grams of protein, 22 grams of net carbs and 12 grams of fat.

Skinny Stuffed Potato Skins
 
Source:
Recipes: Side Dishes
 
Ingredients
  • - 4 large Russet potatoes
  • - 1.5 lbs lean ground beef, 4% fat
  • - 2 cups 2% reduced fat cheddar cheese
  • - One bunch green onions
  • - 8 slices thick-cut bacon
  • - Beef & Burger Herb Seasoning
  • - Light sour cream
  • - Salt and pepper
Method
  1. Rub washed potatoes with oil and sprinkle with salt, cover with aluminum foil and back in oven at 450 degrees for at least one hour. There are done when you can squeeze the potato and little and it gives. Remove from oven, take the foil off, and let cool.
  2. While potatoes are baking, cook the beef in a skillet with salt and pepper until done. Let cool. Pour it into a mixing bowl and add one cup of the cheese and half of the green onions. Toss.
  3. While the beef is cooking, place the pieces of bacon, 4 at a time, in the microwave and cook on high for about 5 minutes (depending on your microwave). I like to layer the bacon between 3 pieces of paper towels to absorb the grease when cooking. You want the bacon to be well cooked and slightly crispy. Let cool on paper towels. Chop the bacon in to small pieces. Add half the bacon pieces to the meat mixture.
  4. When potatoes have cooled, cut them in half on the long end and hallow out (as seen in picture above). Place them in an oblong baking dish and fill each potato bowl with the meat mixture. Sprinkle the remainder of cheese, green onions, and bacon on top.
  5. Bake in oven for 20 minutes at 400 degrees. For the last 5 minutes, turn the oven to broil to brown the top. Serve warm with a dollop of sour cream.
By the Way
Change it up: Use any kind of meat you like. Want just an appetizer or side dish? Don’t add the ground beef.

 

Paula Hendricks is a Certified Nutritionist with Hendricks for Health, a bariatric health center in Sacramento, California.

August 29, 2013 |

5 thoughts on “Skinny Stuffed Potato Skins

  1. Karen says:

    My children and husband adore these. Sometimes I use ground turkey, at other times ground beef, and even chopped chicken. I’ve also used black beans and no meat at all. They think this is a “break” from healthy food and a “treat” when they’ve had good meals, but this is also a good meal. I do avoid low fat cheese, though. Better to use less of the real thing than more of the fake thing, and it melts better and has better flavor. Plus turkey bacon works just fine. For the kids, I add some of the crumbled potato back in — they can afford the carbs.

  2. Taylor says:

    These are in the oven now, they are smelling sooo good! My husband is already drooling before they even come out!

  3. Audrey says:

    There were SO DELICIOUS! I could have eaten the whole tray by myself. A keeper.

  4. SpaFlyer says:

    This is SO easy and tasty. We’ve never fixed it that a family member didn’t love it. You can also use low-fat sausage in place of the beef, and crack in an egg, for an even higher protein (although higher calorie) breakfast. Try it with a yam to use a “Super Food” potato as well. Easy to fix on campouts.

  5. […] this juicy burger! Serve this delicious, low-carb and naturally gluten-free version with a side of skinny potato skins or Zucchini Fries. This will surely become a family favorite in your home just as it is in […]

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