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Grilled Potato Skins

Fully loaded potato skins, complete with bacon bits, lots of cheese and sour cream especially, are a favorite appetizer recipe of ours. Those scrumptious toppings are a big part of what makes potato skins so tasty and mouth-watering, but they also make it kind of hard to indulge in more than half a bite without leaving us feeling like we've just sinned.

In an effort to cut the calories so we can indulge with a bit less guilt, we've designed this recipe. It's still full of flavor, but takes the calorie count down a bit.

  • 4 russet potatoes
  • 2 tablespoons olive oil
  • 1 cup shredded low-fat cheddar cheese (or skim mozzarella cheese
  • 2 green onions, chopped
  • 2 slices bacon, cooked and drained

Boil your potatoes until just cooked - you're grilling these so you want them to be soft enough to prep, but stiff enough to hold up to some more cooking.

Once ready, slice your potatoes in half, then scoop out the fillings of each slice until you're left with a thin layer of potato on top of the skin.

Put the potato you've scooped out to the side and brush the skins with a bit of olive oil.

Place them on a hot grill, face down first. Cook for about a minute, then turn skin side down and fill with your cheese and bacon bits evenly. Cook until the cheese has melted and the bottoms have grill marks.

Remove from the grill, top with green onion garnish and enjoy with some low-fat sour cream!

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