I do believe that we are almost to the end, ladies. The close of the season is upon us. I’ve saved one of the best football recipes for last. Remember those crazy amazing potato skin chips? I think they were made by Keebler or something like that. Anyway, these are like those. Except better. And bigger. And lighter.
I adapted this recipe from one of the best magazines ever, Clean Eating. You’ll want to pick that one up next time you buy a magazine.
Don’t freak out when you see the white potatoes. Potatoes do have some redeeming qualities: fiber, copper, iron, magnesium, calcium, vitamins B6 and C, believe it or not. Get rid of all the pasty starch in the middle, bake the outside, and voila! A healthier, yummy version of a football staple. Top these with nonfat plain Greek yogurt and I promise that your football fans won’t even know it’s not sour cream. Ask Ryan, he’ll tell you. Wink, wink.
Watch and learn.
Serves 4
Ingredients::
- 4 medium baking potatoes
- 1 tsp olive oil
- cooking spray
- 1/8 tsp garlic powder
- pinch of chili powder
- pinch of paprika
- 1/8 tsp salt
- 4 slices turkey bacon, chopped
- 2 oz. light cheddar cheese
- 3 TBS green onion or chives, finely chopped
- nonfat plain Greek yogurt
Directions::
- Preheat oven to 425 degrees F. Rinse and scrub potatoes well with vegetable brush. Poke 4-5 holes in each potato with a fork. Rub the outside of each potato with 1/4 tsp olive oil. Place potatoes directly on oven rack and bake for 50-60 minutes or until cooked through. Let potatoes cool for about 1 1/2 hours before proceeding.
- Preheat oven again to 425 degrees F. Cut potatoes in half the long way. Using a spoon, scrape out centers, leaving an even 1/2 inch thick potato shell.
- Spray a medium baking sheet with the cooking spray. Arrange potato shells on baking sheet. Lightly mist with cooking spray then season with garlic powder, chili powder, paprika, and salt. Bake 10 minutes.
- Meanwhile, cook the bacon over medium-high heat in a small pan, until barely cooked, about 4 minutes. Transfer bacon to paper towel to drain fat. Sprinkle cheese, bacon, and onion evenly over shells. Bake for 15 more minutes or until potatoes are lightly browned. Top with a spoonful of Greek yogurt. Serve immediately.
