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Potato Skins with Cheese and Bacon Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

-----------------------------FROM LINDA FIELDS----------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 4 md Unpeeled baking potatoes 2#

Vegetable cooking spray 4 sl Turkey bacon

3/4 c (3 oz)Low-fat sharp cheddar

-cheese 1 tb Minced fresh chives

1/4 c Nonfat sour cream

Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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<h1>Potato Skins with Cheese and Bacon</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------FROM LINDA FIELDS----------------------------- -------------------------CYBEREALM BBS 315-785-8098------------------------- 4 md Unpeeled baking potatoes 2# <P>Vegetable cooking spray 4 sl Turkey bacon <P>3/4 c (3 oz)Low-fat sharp cheddar <P>-cheese 1 tb Minced fresh chives <P>1/4 c Nonfat sour cream <P>Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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