Pigskin Potato Skins
Introduction
Your favorite bar snack gets a game-day makeover!
Ingredients
6 large Russet potatoes, baked and cooled
2 tablespoons chopped fresh chives
2 slices bacon, cooked and crumbled
1 cup shredded reduced-fat Cheddar cheese
1/2 teaspoon black pepper
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh chives
2 slices bacon, cooked and crumbled
1 cup shredded reduced-fat Cheddar cheese
1/2 teaspoon black pepper
1/2 cup reduced-fat sour cream
Directions
Coat two baking sheets with cooking spray.
Slice each potato into four pieces lengthwise. (Start by slicing each in half, then place cut side down and slice again.)
This is easier if the potatoes are cool. They will crumble if they are still warm.
Combine the pepper, cheese, chives, and bacon.
Place the potatoes in a single layer on the baking sheets.
Divide the cheese mixture evenly across the potatoes.
Place under the broiler until the cheese has melted.
Allow to cool for 20 minutes.
Spoon sour cream into a piping bag or ziptop bag with a corner snipped.
Pipe the sour cream onto the cooled potatoes in the shape of football laces and stripes.
Serve immediately.
Serving Size: Makes 24 potatoes, 1 per serving
Number of Servings: 24
Recipe submitted by SparkPeople user SPARK_RECIPES.
Slice each potato into four pieces lengthwise. (Start by slicing each in half, then place cut side down and slice again.)
This is easier if the potatoes are cool. They will crumble if they are still warm.
Combine the pepper, cheese, chives, and bacon.
Place the potatoes in a single layer on the baking sheets.
Divide the cheese mixture evenly across the potatoes.
Place under the broiler until the cheese has melted.
Allow to cool for 20 minutes.
Spoon sour cream into a piping bag or ziptop bag with a corner snipped.
Pipe the sour cream onto the cooled potatoes in the shape of football laces and stripes.
Serve immediately.
Serving Size: Makes 24 potatoes, 1 per serving
Number of Servings: 24
Recipe submitted by SparkPeople user SPARK_RECIPES.
Number of Servings: 24
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