Sunday, January 27, 2008

'Tater Skins



I am really looking forward to the Super Bowl this year for many reasons.

  1. The New York Giants are in it! Go Giants! I hope they cream the Pats. I'm a New Yorker living in Massachusetts and I absolutely depise the New England Patriots.
  2. We have a brand new 46" Sony LCD and we will be watching the game in HD.
  3. Most of the yummy traditional football snacks I'm preparing are Weight Watchers Core-friendly!!!!! Which brings me to the point of this post....
So I don't remember the conversation my husband and I were having the other night, but in the middle of it, it all of a sudden occurred to me that I could make CORE potato skins and have no guilt about indulging in them!

8 baby white potatoes (about 1 1/2 pounds)
3 Tbsp fresh chives
1 cup fat-free sour cream
4 strips lean Canadian bacon, fat trimmed
1 1/2 cups fat-free shredded cheddar cheese


Preheat oven to 350 degrees. Place potatoes on a baking sheet and bake until soft in the middle, about 25 minutes. (You can also speed up this process by microwaving them at this step for 5 minutes). Stir 1 tablespoon of chives into sour cream and mix well; set aside.

Meanwhile, spray a skillet with non-stick cooking spray and place trimmed bacon in skillet. Cook until brown on both sides and crispy, about 4 minutes each side. Transfer cooked bacon to a paper towel to absorb any residual grease. When cooled, chop into fine pieces. Set aside.

Slice potatoes in half and spray the skin sides of them with non-stick cooking spray and season generously with salt and pepper. Place potato halves back on baking sheet, skin side up, and cook for 10 minutes,

After 10 minutes, flip potato halves over and scoop out about 1/4 of each potato and discard. Distribute half the cheese over the tops of the potatoes. Layer the bacon evenly over this layer, followed by the remaining cheese. Sprinkle 2 tablespoons of chives over tops and lightly spray finished skins with cooking spray. Return to oven and bake until cheese has melted.

Serve with sour cream.

Yields 8 servings (2 halves each).

WW info:
core - included
flex - 1 point each

6 comments:

MrsPresley said...

i love baked potato skins! these look great :)

Amanda said...

Love your blog, though I'm new to it, but I've been doing Core on and off for a year. Love the helpful recipes and idea...and potato skins...yum!

JennyBS said...

I can't wait to try these. Love the new look too!

Real Live Lesbian said...

Those look wonderful!

giz said...

Good luck with the revamp. You've been tagged by Equal Opportunity Kitchen.

emjay81582 said...

Dori, these look yummy.

And I can totally relate to your Superbowl woes. I grew up on Long Island and went to school in CT. I spent one too many years involved in the Yankee/Red Sox World Series hype. Though, its days like today, where I miss it.