- 6 baking potatoes
- 1 medium tomato (diced)
- 1/2 cup Chedder cheese (shredded)
- 1/8 tsp tabasco sauce
- 1 tsp chili powder
- 6 slices of turkey bacon (cooked until crispy)
- 2 tbs sliced green onions
- 1 tsp olive oil
While oven is preheating to 450 degrees, use cooking spray to lightly grease a baking sheet. Next, wash potatoes in cool water and then poke each one many times using a fork.
Place potatoes in the microwave and cook uncovered for about 10 minutes. Flip potatoes over halfway through cooking. When done, a fork will easily slide through potato. Take potatoes out of microwave and allow them to cool. When potatoes are cool enough to hold, cut each one lengthwise and scoop out the inside, but leave about a 1/4 inch attached to the skin.
In a mixing bowl, combine chili powder, hot sauce, and olive oil using a wire whisk. Using a kitchen brush, lightly coat the inside of the potato skin with this mixture. Cut each potato skin in half a second time and place them on the baking sheet.
Using another mixing bowl, slowly mix together turkey bacon, onion, and tomato. Spoon this mixture into each potato skin. Lastly, sprinkle the chedder cheese on top of each potato.
Bake for about 10 minutes. Potatoes are done when cheese on top is completely melted and a little bubbly.
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