Skinny Stuffed Potato Skins
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.
- - 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
- 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.
- 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.
- 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.
- 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.
- 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.
Paula Hendricks is a Certified Nutritionist with Hendricks for Health, a bariatric health center in Sacramento, California.