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Skinny “Overloaded” Potato Skins

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Level: Easy

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Description

These crispy baked potato skins are loaded with yummy toppings: bacon, cheese, ground turkey and sour cream. But they’re healthy too!

Ingredients

  • FOR THE POTATO SKINS:
  • 3  Large Russet Potatoes
  • 1 Tablespoon Olive Oil
  • ⅓ cups Sharp Cheddar Cheese, Grated (optional)
  • 1  Small Tomato, Diced
  • ½ cups Shredded Cabbage (any Bagged Fresh Coleslaw Blend May Be Used)
  • 6 slices Bacon, Cooked Until Crisp And Crumbled
  • Salt And Freshly Ground Black Pepper
  • FOR THE GROUND TURKEY MIXTURE:
  • 1 teaspoon Olive Oil
  • ½ pounds Ground Lean White Turkey
  • 1-½ teaspoon Garlic Powder
  • 1-½ teaspoon Dried Oregano
  • Salt And Freshly Ground Black Pepper
  • FOR THE SOUR CREAM SAUCE:
  • 3 Tablespoons Low Fat Sour Cream
  • 1 Tablespoon Low Fat Plain Greek Yogurt
  • ½ teaspoons Dried Oregano
  • ¼ teaspoons Garlic Powder
  • Salt And Freshly Ground Black Pepper

Preparation

Preheat the oven to 550 F.

Cut each potato in half lengthwise, then cut each half in half lengthwise. Arrange the potatoes on a parchment-lined baking sheet so that the skins face upward. Measure one tablespoon of olive oil and brush some of the oil over the skins of the potatoes. Sprinkle the potatoes with salt and pepper. Bake for about 20 minutes, or until potatoes are easily pierced with a fork and skins are crisp and golden. Remove pan from oven and set aside. Allow potatoes to cool to room temperature.

Meanwhile, in a mixing bowl, combine the sour cream, yogurt, ½ teaspoon of oregano, and ¼ teaspoon of garlic powder. Stir until well combined.

Next, heat one teaspoon of olive oil in a sauté pan over medium heat. Add the ground turkey and cook until browned, about 7 minutes. Add 1½ teaspoons dried oregano and 1½ teaspoons garlic powder. Season with salt and pepper. Stir to combine.

If using cheddar cheese, preheat the oven to 350 F.

When potatoes are cool enough to handle, use a sharp or serrated knife to remove most of the potato flesh from inside each quarter, leaving just a quarter-inch of flesh attached to the potato skin. Arrange the skins on the same baking sheet so that the skins now touch the bottom of the pan. Sprinkle the cheddar cheese over the potatoes and bake until cheese is melted, about 5 minutes (optional).

Top each potato skin with a spoonful of the ground turkey mixture. Add some diced tomato and shredded cabbage. Drizzle the sour cream mixture all over the top. Add some bacon crumbles. Serve.

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