Cheesy Ranch Potato Skins

Serves: 4
Total Calories: 93


2 medium unpeeled baking potatoes, baked*
butter-flavored cooking spray
1/2 teaspoon garlic powder
1/4 cup finely chopped cooked chicken or turkey
1/4 cup shredded reduced-fat Cheddar cheese
2 tablespoons imitation bacon bits
reduced-calorie ranch salad dressing, if desired


1. Cut potatoes lengthwise into fourths. Carefully scoop out pulp, leaving 1/4-inch shells. Cover and refrigerate potato pulp for another use.
2. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Spray with cooking spray. Sprinkle with garlic powder. Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown.
3. Sprinkle chicken and cheese over potato shells. Broil about 30 seconds or until cheese is melted. Sprinkle with bacon bits. Serve hot with ranch dressing.

*To "bake" potatoes in microwave oven, pierce potatoes with fork. Arrange potatoes about 1 inch apart in circle on microwaveable paper towel. Microwave uncovered on high 8 to 10 minutes or until tender. To bake potatoes in conventional oven, pierce potatoes with fork. Bake in 375° oven 1 to 1 1/2 hours or until tender. Let potatoes stand until cool enough to handle.

1 Serving

Calories 105 (Calories from Fat 20)
Fat 2g (Saturated 1g)
Cholesterol 10mg
Sodium 120mg
Carbohydrate 17g (Dietary Fiber 2g)
Protein 7g

% DAILY VALUE: Vitamin A 0% Vitamin C 6% Calcium 4% Iron 6%

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 93
Calories from Fat: 21

This Cheesy Ranch Potato Skins recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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