Potato Skinnies
- 4 (6 -8 ounce) baking potatoes
- 1 teaspoon extra virgin olive oil, divided
- olive oil flavored cooking spray
- 18 teaspoon garlic powder
- 18 teaspoon cayenne pepper
- 18 teaspoon salt
- 4 slices center cut bacon, chopped
- 1 12 ounces finely shredded 75 percent light cheddar cheese
- 2 tablespoons chopped chives
- 14 cup fat free sour cream
- Preheat the oven to 425 degrees.
- Scrub the potatoes very well with a vegetable brush.
- Using a fork, poke each 5 times.
- Rub the outside of each with 1/4 teaspoon olive oil.
- Place them directly on an oven rack and bake them for approximately 50 minutes to 1 hour or until tender through.
- Let them cool for 1-2 hours or refrigerate them in a re-sealable plastic bag for up to 1 day.
- Cut the potatoes in half lengthwise.
- Using a spoon, carefully scrape out the centers of the halves, leaving an even 1/2 inch thick potato shell in tact.
- Spray a medium, non-stick baking sheet with olive oil spray.
- Arrange the potato shells on the baking sheet, so they barely touch.
- Lightly spray the tops with olive oil spray then sprinkle them evenly with the garlic, cayenne, and salt.
- Bake them for 10 minutes.
- Meanwhile, place a small, non-stick frying pan over medium-high heat.
- Add the bacon and cook it, stirring frequently until barely crisped, about 3-5 minutes.
- Transfer the bacon to a medium shallow bowl lined with a paper towel to drain.
- Then sprinkle the cheese, bacon, then chives evenly over the baked shells.
- Bake them for an additional 15-18 minutes more or until the potatoes are lightly browned.
- Top with sour cream if using.
- Serve immediately.
baking potatoes, extra virgin olive oil, olive oil, garlic, cayenne pepper, salt, center, percent, chives, sour cream
Taken from www.food.com/recipe/potato-skinnies-393483 (may not work)