Clean Eating Potato Skins
Adapted from Nov/Dec Issue of Clean Eating Magazine
5 small Potatoes (about 150 grams each)
Extra Virgin Olive Oil
Low Fat Cheddar Cheese
1-2 Green Onions
4 slices Turkey Bacon
Poke holes in potatoes with a fork, place in microwave for about 10 minutes, or until "fork tender". (This is my "adaptation" as the magazine has you bake them at 425 for an hour, cool for an hour or more, then continue, but I wanted QUICK, so I cheated and did it all while hot) Holding the hot potatoes with a dishtowel or something else... cut in half and dig out the inside of the potato with a spoon leaving between 1/4 and 1/2 inch of the potato. Place on greased cooking sheet, drizzle with olive oil and sprinkle spices over skins (careful with that cayenne!). Bake at 425* for 10 minutes.
Meanwhile, cook turkey bacon until crisp. Crumble the bacon and slice green onions (enough to sprinkle a few slices on each skin).
Take skins out of oven, sprinkle with cheese (as much as you want, I guess... I mean, the real recipe says some specific amount, but it's in the kitchen and I'm watching the Hokies beat the Vols in the Chick-fil-a bowl, sooo...), bacon, and green onions. Continue baking another 15 minutes or until potatoes are browned.
Serve immediately with sour cream on the side.
DEEEELISH. Great football game snack. I literally JUST ate these. :-)