Mitchell'S Loaded Baked Potato Skins
- 4 medium baking potatoes (about 2 pounds)
- Cooking spray
- 3/4 cup chopped turkey pepperoni (about 3 ounces)
- 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
- 1/2 cup fat-free sour cream
- 1/2 cup chopped green onions
- 1/3 cup chopped black olives
- 1/4 cup bottled salsa
- Preheat oven to 425u0b0.
- Bake potatoes at 425u0b0 for 1 hour or until done; cool slightly.
- Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Place potato shells on baking sheet; spray inside of shells with cooking spray. Bake at 425u0b0 for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells. Bake at 425u0b0 for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.
baking potatoes, cooking spray, turkey pepperoni, cheddar cheese, sour cream, green onions, black olives, bottled salsa
Taken from www.myrecipes.com/recipe/mitchells-loaded-baked-potato-skins (may not work)