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Prep Time: 15 Minutes Cook Time: 76 Minutes |
Ready In: 91 Minutes Servings: 16 |
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Some people serve these stuffed potato skins at their get-togethers and parties, but with only 55 caleries per wedge, some people keep them all to themselves as a snack. We don't judge. Ingredients:
4 (8-ounce) baking potatoes |
3 slices precooked bacon (such as armour ready crisp) |
butter-flavored cooking spray |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 cup (4 ounces) preshredded reduced-fat colby-jack cheese |
1/3 cup refrigerated light ranch dressing |
Directions:
1. Preheat oven to 425°.
2. Pierce potatoes with a fork (do not wrap in foil). Bake potatoes at 425° for 1 hour or until tender. Cool potatoes 30 minutes.
3. Meanwhile, heat bacon slices according to package directions until crisp; crumble bacon. Set aside.
4. Cut potatoes lengthwise into 4 wedges. Scoop out as much potato pulp as possible without tearing potato skins. Reserve potato pulp for another use.
5. Arrange potato skins on a foil-lined baking sheet. Coat both sides of potato skins with cooking spray; sprinkle evenly with pepper and salt. Bake at 425° for 13 minutes or until lightly browned. Sprinkle skins evenly with bacon and cheese; bake an additional 3 minutes or until cheese melts. Serve immediately with dressing.
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