Mitchell's Loaded Baked Potato Skins
You can never have too many hor d'oeuvre recipes, so give Mitchell's Loaded Baked Potato Skins a try. One portion of this dish contains approximately 9g of protein, 9g of fat, and a total of 199 calories. This recipe serves 8. A mixture of sharp cheddar cheese, bottled salsa, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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 for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells.
Bake at 425 for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.