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Twice-Cooked Potato Skins
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| PREP TIME: 15 minutes / TOTAL TIME: 45 minutes / SERVINGS: 4 (4 potato skins with filling, along with 2 cups romaine lettuce per serving) | |
| 4 lg | baking potatoes, (about 2 lb) |
| 2 c | baby spinach, thinly sliced |
| ½ c | fat-free Greek yogurt |
| ⅓ cup | reduced-fat sour cream |
| 1 tsp | hot sauce |
| 1 Tbsp | olive oil |
| 4 oz | turkey bacon, chopped |
| ¼ lb 7% | lean ground turkey |
| ½ tsp | garlic powder |
| 2 Tbsp | dried onion |
| ½ c | crumbled feta cheese |
| 4 | scallions, thinly sliced |
| 8 c | shredded romaine lettuce |
1. FILL a large stockpot with 3" water. Bring to a boil. Add the potatoes and cook for 15 minutes, or until fork-tender.
2. REMOVE the potatoes and transfer to a cutting board. Cut in half lengthwise, scoop out the centers, and place the filling into a large bowl.
3. ADD the spinach, yogurt, sour cream, and hot sauce. Mash with a fork to break up the potatoes until fairly smooth and set aside.
4. PREHEAT the oven to 400ºF. Warm the oil in a medium skillet over medium heat. Add the skins and cook for 2 to 3 minutes per side, or until brown. Transfer to a baking sheet lined with aluminum foil.
5. ADD the bacon, turkey, garlic powder, and dried onion to the same skillet. Cook for 4 to 5 minutes, stirring often until it's no longer pink.
6. SPOON the turkey mixture over the hollow side of the skins. Top with the mashed-potato mixture and scatter with the cheese and scallions. Bake for 10 to 15 minutes, or until the topping is hot. Serve immediately over the lettuce.
NUTRITION (per serving) 398 calories, 32 g protein, 25 g carbohydrates, 5 g fiber, 11 g fat (4 g saturated), 539 mg sodium
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