Mitchell's Loaded Baked Potato Skins


  • 4 medium baking potatoes (about 2 pounds)
  • ½ cup fat-free sour cream
  • ¾ cup chopped turkey pepperoni (about 3 ounces)
  • ½ cup chopped green onions
  • ¾ cup (3 ounces) shredded reduced-fat sharp cheddar cheese
  • 1/3 cup chopped black olives
  • Cooking spray
  • + 1 more ingredients
    • ¼ cup bottled salsa

Preheat oven to 425°. Bake potatoes at 425° for 1 hour or until done; cool slightly. Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Place potato shells on baking sheet; spray inside of shells with cooking spray. Bake at 425...

View full recipe at My Recipes


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