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Ingredientes
- 2 lrg Russet potatoes cleaned, and pricked with a fork several times each Drizzle extra virgin olive oil or possibly vegetable oil
- 2 slc center-cut bacon minced 1/2" pcs
- 2 x scallions minced
- 1/4 c. lowfat sour cream
- 1 c. shredded Cheddar cheese Coarse salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat a small nonstick pan over medium-high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 min, rotating once.
- While potatoes cook, add in minced bacon to warm skillet and brown till bits are crisp. Add in scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain.
- Allow potatoes to cold sufficient to be handled, 5 min. Preheat broiler to high.
- Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with lowfat sour cream till combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste.
- Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 109 | 38% |
| Total Fat 12.36g | 15% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 197mg | 8% |
| Potassium 837mg | 24% |
| Total Carbs 34.64g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.96g | 1% |
| Protein 11.41g | 18% |
