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Baked Potato Skins with Veggies
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If you are looking for that bacon flavor – chopped, crisply-cooked bacon can be crumbled on top of these yummy potato skins! Remaining potato flesh can be a great thickener to any soup.
yield: 8 potato skin

Ingredients

4 medium russet potatoes, scrubbed
Cooking spray
Sea salt
1 cup prepared pizza sauce
6 large kale leaves, finely chopped
1-1/4 cups part-skim mozzarella cheese, shredded
5 mini bell peppers, chopped
3 green onions, chopped
Pizza seasoning (bulk spices department)
1 cup low-fat sour cream (optional)
Crushed red pepper flakes, to taste (optional)

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Baked Potato Skins with Veggies
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Directions

1. Preheat the oven to 400°. Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.
2. Cut each potato in half and scoop out the flesh, leaving about 1/4-inch of the potato skin. Lightly spray the potato skins with cooking spray and sprinkle with sea salt. Bake skins for 8 to 10 minutes on each side until they are crisp. Remove from oven.
3. Fill each skin with about 2 tablespoons pizza sauce and 1 tablespoon kale. Top this with mozzarella cheese and 1 tablespoon each of green onion and mini peppers and a sprinkle of pizza seasoning.
4. Bake 15 to 16 minutes, or until the cheese has melted. Allow to cool for 5 minutes. Top with a heaping tablespoon of sour cream and red pepper flakes, if desired.

Per serving (each potato skin): 144 calories, 6g fat, 3g sat fat, 16g carbohydrates, 8g protein, 333mg sodium, 1g fiber, 184mg sodium
 

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