Happy 3-day weekend.¬† Labor day is the last weekend that people will BBQ before we settle into the Fall and Winter months.
Tonight is movie night with the hubby and I wanted to make potato skins.¬† These mini skins let you eat a bit more and are much better than the Fat-laden twice-stuffed potatoes you are used to eating.
Swap out the cheddar and sour cream for the soft and creamy taste of Alouette light.
Makes about 16-18
2 skins are 3 PP each
- 1 pound red new potatoes
- 4 slices center cut bacon
- 4 ounces Alouette light cheese
Boil 1 pound whole red new potatoes in salted water until just tender, about 10 minutes. While the potatoes cook, fry 4 slices of center cut bacon until crisp, then cool and crumble it.
Drain the potatoes. When cool enough to handle, cut each potato in half and scoop out the interiors into a medium bowl, leaving a potato shell about 1/8-inch thick. Arrange the shells on a baking sheet.
Mash the interiors with half of an 4-ounce packaged Alouette light cheese, and the bacon bits. Spoon the filling back into the potatoes and bake in a 350-degree oven until the edges are crispy and the filling is heated through, 15 to 20 minute.
Until next time‚Ä¶