6 large russet potatoes
1/2 cup butter, melted
2 tbsp taco seasoning
1 cup shredded low-fat cheddar cheese
15 slices bacon strips, cooked & crumbled
3 green onions, chopped
Salsa and/or fat-free sour cream, optional
Preheat oven to 375 degrees.
Scrub potatoes and bake for 1 hour or until tender; remove from oven.
Reduce oven temperature to 350 degrees.
When the potatoes are cool enough to handle, cut lengthwise into quarters. Scoop out pulp (save for another use). Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with the cheese, bacon, and onions. Bake 5 to 10 minutes or until the cheese is melted.
Serve with salsa and/or fat-free sour cream, if desired.
Note: This is an appetizer snack. This is not something a diabetic should make a meal on.
2 tbsp taco seasoning
1 cup shredded low-fat cheddar cheese
15 slices bacon strips, cooked & crumbled
3 green onions, chopped
Salsa and/or fat-free sour cream, optional
Preheat oven to 375 degrees.
Scrub potatoes and bake for 1 hour or until tender; remove from oven.
Reduce oven temperature to 350 degrees.
When the potatoes are cool enough to handle, cut lengthwise into quarters. Scoop out pulp (save for another use). Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with the cheese, bacon, and onions. Bake 5 to 10 minutes or until the cheese is melted.
Serve with salsa and/or fat-free sour cream, if desired.
Note: This is an appetizer snack. This is not something a diabetic should make a meal on.
This is a file photo
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