Southwestern Potato Skins

Southwestern Potato Skins - 2 Guiding Stars

Active Time

20 min.

Total Time

30 min.

Servings

6 (422 g)

Tailgating just got better. Turns out your can have your potato skins and good nutrition too. Feel free to get creative with the vegetables you use—piling these robust skins high with roasted tomatoes, onions, mushrooms and peppers will up your nutritional value without adding many calories.

Tip: The recommended serving size on this recipe makes this dish a light meal. If you want to use them as an appetizer, just assume that this same amount will feed 12-18 people.

Ingredients

6 potatoes, baked and cool
1 tsp. olive oil
1 tsp. chili powder
⅛ tsp. Tabasco sauce
6 slices turkey bacon, cooked and chopped
1 med. tomato, diced
2 Tbsp. sliced green onions
½ cup shredded cheddar cheese

Directions

Preheat oven to 450ºF. Lightly coat a baking sheet with cooking spray.
When cool to the touch, cut each potato in half lengthwise and scoop out the flesh, leaving about ¼” of flesh attached to the skin.
In a small bowl, whisk together the olive oil, chili powder, and hot sauce. Brush the olive oil mixture on the insides of the potato skins. Cut each half of the potato skin in half again crosswise. Place the potatoes onto the baking sheet.
Mix together the turkey bacon, tomato, and onions. Fill each potato skin with this mixture and sprinkle with cheese.
Bake until the cheese is melted and the potato skins are heated through (10-15 minutes). Serve immediately.

Nutritional analysis per serving: Calories 340; Total Fat 7g (9% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 24mg (8% DV); Sodium 275mg (12% DV); Total Carbohydrate 60g (22% DV); Dietary Fiber 9.5g (32% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 11g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 35% DV; Copper 60% DV; Vitamin C 50% DV; Vitamin B6 45% DV.