Loaded Baked Potato Skins

1. 1

   Preheat the oven to 475 F. Line a baking sheet with foil, and set it aside.

2. 2

   Prick the surface of the potatoes several times with a fork.

3. 3

   Microwave the potatoes on high until they are completely cooked through, about 12 minutes, turning them halfway through the cooking time.

4. 4

   Let the potatoes cool until you can handle them.

5. 5

   Then cut each potato in half lengthwise, and using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh on the skin, less than 1/4 inch thick.

6. 6

   Place the potato shells on the prepared baking sheet.

7. 7

   Spray them, inside and out, with cooking spray, and season with salt and pepper to taste.

8. 8

   Bake the potato shells until they are golden brown and beginning to crisp, about 10 minutes.

9. 9

   Divide the cheese among the potato shells.

10. 10

    Sprinkle the bacon pieces on top of the cheese, and bake until the cheese is bubbly, about 8 minutes.

11. 11

    Serve the potatoes topped with a dollop of sour cream and a sprinkling of chives.

12. 12

    Fat: 39.7g (before), 6.6g (after)

13. 13

    Calories: 649 (before), 187 (after)

14. 14

    Protein: 18g

15. 15

    Carbohydrates: 14g

16. 16

    Cholesterol: 24mg

17. 17

    Fiber: 2g

18. 18

    Sodium: 678mg

* Per serving · 4 servings · Values may vary.

No additional tips available.