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Ingredients
- 4 med russet potatoes
- 1/3 c. lowfat sour cream
- 1 Tbsp. snipped fresh chives
- 1/4 c. unsalted butter - (1/2 stick) melted
- 1Â 1/2 c. shredded Cheddar cheese
- 5 slc bacon cooked
Directions
- Preheat the oven to 400 degrees. Bake the potatoes for 1 hour. Let the potatoes cold down sufficient so which you can touch them.
- As the potatoes are baking, make the lowfat sour cream dip by mixing the lowfat sour cream and the chives. Place the mix in a covered container in your refrigerator.
- When the potatoes are cold sufficient to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Throw away the middle slices or possibly save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
- With a spoon, scoop out some of the potato from each skin, being sure to leave about 1/4 inch of potato inside of the skin. Brush the entire surface of each potato skin, inside and out, with the melted butter. Place the skins on a cookie sheet, cut-side up, and broil them for 6 to 8 min or possibly till the edges begin to turn dark brown.
- Sprinkle 2 to 3 Tbsp. of cheddar cheese into each skin. Crumble the cooked bacon and sprinkle 1 to 2 tsp. of the bacon pcs onto the cheese. Broil the skins for 2 more min or possibly till the cheese is thoroughly melted. Serve warm, arranged on a plate surrounding a small bowl of the lowfat sour cream dip.
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