Low Carb Tater Skins Recipes

Steps:

• Peel potato skins in thin strips. Set peel aside.
• In large bowl, combgine olive oil, seasoning salt and paprika.
• Add potato skins & toss in seasoned oil to coat well.
• Lay out in single layer on cookie sheets.
• Bake in 425 F oven 15 - 30 minutes, checking every 5 minutes after 15 minutes have elapsed to remove crisp, golden potato skins.
• Once all skins are baked, lay them out once again on cookie sheets and sprinkle with green onion & Monterey Jack or Cheddar cheese.
• Bake 5 to 10 minutes or until cheese has melted.

Steps:

• Preheat oven to 450 degrees. Line baking sheet with foil and spray lightly with cooking spray; set aside.
• Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet.
• Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown.
• Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot.
• If desired, cut into wedges and serve with toothpicks.

Steps:

• Preheat your broiler to 450*.
• Bake your potatoes (Recipe #280220) and cool slightly. Cut in half lengthwise and scoop out all but 1/4 inch of pulp. Make extra potatoes and reserve the pulp for Recipe #353530.
• Divide the cheddar cheese between the four potato halves and broil for a few minutes until the cheese is bubbly and the potato pulp starts to speckle brown.
• Divide the sour cream, bacon and chives between the four halves and enjoy!