Skinnier Potato Skins

Prep: 15 minutes
Bake/Broil: 56 minutes • Serves: 4

1.Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place potatoes on prepared pan and pierce all over with a fork; bake 50 minutes or until tender. Cool slightly.

2.In large skillet, heat 1 tablespoon oil over medium heat; add bacon and cook 5 minutes or until golden brown, stirring frequently. Transfer bacon to paper towel-lined plate.

3.Place oven rack 6 inches from source of heat; turn broiler to high. When potatoes are cool enough to handle, cut lengthwise in half; with a spoon, leaving about a 1/4-inch wall, scoop out inside portion (reserve for another use). Brush both sides of potato skins with remaining 1 tablespoon oil; place, cut side up, on same pan, and sprinkle with salt and pepper. Broil potato skins 5 minutes or until crisp.

4.Sprinkle skins with cheese; broil 1 minute or until cheese is melted. Serve skins topped with yogurt, onions and bacon.

Approximate nutritional values per serving (2 skins):
268 Calories, 12g Fat (4g Saturated), 23mg Cholesterol,
287mg Sodium, 29g Carbohydrates, 3g Fiber, 11g Protein

Chef Tips:
Customize this recipe with different topping combinations. For Cheesy-Bruschetta Potato Skins, use shredded reduced fat mozzarella cheese and top with halved cherry tomatoes tossed with olive oil, minced garlic, sliced fresh basil, salt and pepper. For Pizza Potato Skins, use shredded reduced fat Italian cheese blend and turkey pepperoni, and top with cherry tomatoes, pepperoncini rings and crushed red pepper flakes.

Skins can also be cooked in an air fryer preheated to 400°. Rub potatoes with oil and pierce all over with a fork; air fry for 40 minutes or until tender. Prepare potato skins as directed in step 3. In batches, if necessary, air fry skins, cut side up, 4 minutes or until edges are crisp; sprinkle with cheese and air fry 2 minutes or until cheese is melted.