Light and Easy Recipes and Meal Ideas
Loaded Potato Skins
These potato skins are filled with center cut bacon, fresh broccoli, sour cream and chives. It's a quick and really tasty lunch you can make on weekends to change things up a bit. Just 5 SmartPoints for 2 halves on Green and Blue, or 3 SmartPoints for 2 halves on Purple.
Ingredients
- 1 medium russet potato
- 2 slices center cut bacon (cooked and chopped)
- 1/2 cup fresh chopped broccoli florets (lightly steamed)
- 4 - 5 chives (chopped)
- 1 tbsp sour cream
- sprinkle of salt and pepper
- sprinkle of onion powder
- sprinkle of garlic powder
- sprinkle of paprika
- olive oil spray
Directions
Wash the potato well
Using a fork, poke/jab a few holes in the potato
Microwave the potato for 5 - 7 minutes (flipping once in between)
Allow the potato to cool for about 5 - 10 minutes
Preheat oven (or toaster oven) to broil setting and move rack to highest position
Slice the potato in half and gently scoop out the middle with a spoon, leaving a thin layer of the white flesh.
Lightly spray both sides of the potato skins with olive oil spray
Sprinkle both sides of the potato skins with the salt, pepper, onion powder, garlic powder and paprika
Place the skins on a baking sheet and broil (white flesh side up) for about 10 minutes, or until the edges are crisp and slightly browned
Set aside
In a small bowl mix the broccoli and sour cream together
Distribute the broccoli & sour cream mixture among the 2 potato skin halves
Top with the chopped bacon and chives
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