Last Tuesday, the Ohio State Buckeyes played in the Sugar Bowl. Instead of going to a bar filled with tempting, unhealthy food, we decided to stay home & watch the game. I whipped up some healthy "snacks" to have as dinner during the festivities. Unfortunately, I didn't get any photos of the food, as we were both starving by 8:30pm when we finally sat down to nosh.
In addition to the great guilt-free potato skins below, I also made baked chicken fingers (I dip the chicken in bread crumbs without using an egg wash), a hot ricotta cheese dip (using part-skim ricotta cheese), & some phylo dough wrapped cheese triangles. It was all a lot more satisfying than having the usual high fat, high calorie chips & queso!
Guilt-free Potato Skins
recipe from the awesome Hungry Girl
Ingredients
3 medium-sized potatoes
1/2 cup shredded fat-free cheddar cheese
2 tbsp. imitation bacon bits
1/4 cup chopped chives and/or fat-free sour cream and/or salsa (optional)
Directions
Preheat oven to 375 degrees.
Prep potatoes by washing & drying to remove dirt & piercing them several times with a fork to prevent bursting while cooking. Place potatoes on a microwave-safe plate. Microwave for 4 minutes. Turn potatoes over & return to microwave for 4 more minutes. Allow to cool for a few minutes.
Cut potatoes in half lengthwise. Using a fork, gently scrape out the bulk of the flesh. Place potato skins on a baking dish spritzed with nonstick spray. Cook for 8-10 minutes, depending on how crispy you like your potato skins.
Evenly distribute cheese and bacon bits onto potato skins. Turn off oven, but return skins to the oven until the cheese has melted (for crispy crunchy cheese, leave the oven on).
Remove and top with chives. Cut skins in half. Serve with fat-free sour cream and/or salsa. Makes 3 servings.
In addition to the great guilt-free potato skins below, I also made baked chicken fingers (I dip the chicken in bread crumbs without using an egg wash), a hot ricotta cheese dip (using part-skim ricotta cheese), & some phylo dough wrapped cheese triangles. It was all a lot more satisfying than having the usual high fat, high calorie chips & queso!
Guilt-free Potato Skins
recipe from the awesome Hungry Girl
Ingredients
3 medium-sized potatoes
1/2 cup shredded fat-free cheddar cheese
2 tbsp. imitation bacon bits
1/4 cup chopped chives and/or fat-free sour cream and/or salsa (optional)
Directions
Preheat oven to 375 degrees.
Prep potatoes by washing & drying to remove dirt & piercing them several times with a fork to prevent bursting while cooking. Place potatoes on a microwave-safe plate. Microwave for 4 minutes. Turn potatoes over & return to microwave for 4 more minutes. Allow to cool for a few minutes.
Cut potatoes in half lengthwise. Using a fork, gently scrape out the bulk of the flesh. Place potato skins on a baking dish spritzed with nonstick spray. Cook for 8-10 minutes, depending on how crispy you like your potato skins.
Evenly distribute cheese and bacon bits onto potato skins. Turn off oven, but return skins to the oven until the cheese has melted (for crispy crunchy cheese, leave the oven on).
Remove and top with chives. Cut skins in half. Serve with fat-free sour cream and/or salsa. Makes 3 servings.
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