WW 4 POINTS - BAKED POTATO SKINS
From Fabulous Fat-Free Cooking. To cut down baking time, you can microwave the scrubbed potatoes for 7 minutes, turning them 4 times for even cooking. Wet the potatoes and bake at 350 degrees for 30 minutes, or until tender. After you've scooped out the potato flesh, save it for another use, such as mashed potatoes or potato pancakes.
Provided by mariposa13
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Wash and gently scrub the potatoes but don't dry.
- Poke each potatoes several with a fork.
- Place at least 4inches apart on the oven rack and bake for 1 hour, or until tender.
- Remove from the oven.
- Cut each potato in half lengthwise.
- Set aside for 10 minutes, or until cool enough to handle.
- With a large spoon, scoop out the potato flesh, leaving a sturdy shell; reserve the flesh for another use.
- Using kitchen scissors, cut each skin in half lengthwise. Place the potato skins on a baking sheet.
- Coat both sides of each skin with nonstick spray.
- Top each with a half slice of cheese. Broil 4 inches from heat for 4 minutes, or until the cheese partially melts.
- Remove from the oven.
- Transfer the skins to a platter.
- Top with the sour cream and sprinkle with the ham, green peppers, red peppers, tomatoes, and scallions.
- Season to taste with the black pepper.
- 4 Points per serving (4 skins).
Nutrition Facts : Calories 198.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.4, Sodium 98.2, Carbohydrate 44.4, Fiber 6.1, Sugar 5.4, Protein 5.9
WW SLICED BAKED POTATOES (4 POINTS)
Make and share this Ww Sliced Baked Potatoes (4 Points) recipe from Food.com.
Provided by Redsie
Categories Low Protein
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Peel the potatoes if the skin is too tough, otherwise just scrub and rinse them.
- Cut the potatoes into thin slices (but not all the way through - place the handle of a spoon or table knife alongside the potato to prevent the knife from slicing all the way).
- Put the potatoes in a baking dish; slightly fan out the slices.
- Drizzle the potatoes with melted butter and sprinkle with herbs and salt (to taste).
- Bake the potatoes for about 50 minutes.
- Remove the potatoes from the oven, sprinkle with parmesan and cheddar cheese.
- Bake the potatoes for another 10-15 minutes (until they're lightly browned and soft inside, and the cheeses are melted).
Nutrition Facts : Calories 205.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 24.3, Sodium 700.2, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 5.1
YUMMY BAKED POTATO SKINS
Make and share this Yummy Baked Potato Skins recipe from Food.com.
Provided by CrAzYcOoKeR222
Categories Lunch/Snacks
Time 33m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
- Place on a greased baking sheet.
- Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
- Bake at 475° for about 8 minutes and turn over.
- Bake for another 8 minutes or so and then turn right side up.
- Sprinkle bacon and cheddar evenly inside of skins.
- Bake 2 minutes longer or until cheese is melted.
- Top with sour cream and onions, if desired.
Nutrition Facts : Calories 263.9, Fat 18.3, SaturatedFat 8, Cholesterol 35.6, Sodium 400.1, Carbohydrate 15.6, Fiber 1.4, Sugar 0.8, Protein 9.6
LOADED BAKED POTATO SKINS RECIPE
Crispy baked Loaded Potato Skins twice baked to perfection and topped with bacon, cheese, sour cream, and green onions.
Provided by Camille Beckstrand
Categories Side Dish
Time 31m
Number Of Ingredients 11
Steps:
- Heat oven to 475 degrees F.
- Cut baked potatoes in half lengthwise.
- Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
- Place potatoes skins on a greased baking sheet.
- In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
- Brush over both sides of skins.
- Bake for 7 minutes; turn over and bake about 7 minutes more. Bake until crisp.
- Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
- Top with sour cream and onions.
- Serve immediately.
Nutrition Facts : Calories 319 kcal, Carbohydrate 35 g, Protein 10 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 310 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BAKED POTATO SKINS
Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 6-10 servings.
Number Of Ingredients 10
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.
Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.
BAKED POTATO SKINS
Make and share this Baked Potato Skins recipe from Food.com.
Provided by looneytunesfan
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375*.
- Brush potato shells with melted butter. Season all to taste.
- Bake for 15 to 20 minutes until crisp but not dry and hard. Remove.
- Sprinkle with cheese, bacon and onion. Place back in oven until cheese is melted.
- Serve with sour cream or Ranch dressing.
Nutrition Facts : Calories 167.1, Fat 10, SaturatedFat 6.3, Cholesterol 29.9, Sodium 162.1, Carbohydrate 12.4, Fiber 2.5, Sugar 0.2, Protein 7.8
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