Last weekend I made a life changing discovery.  That discovery was Jennie-O Extra Lean Turkey Bacon.  I haven't had bacon in over five years because of my diet! This bacon is 100% Swank legal.  One piece has only 0.5 grams of fat and 0 grams of saturated fat.  I am so excited! I don't really plan on eating it with breakfast much, but bacon is so wonderful to use as flavoring in so many dishes. You will definitely see some bacon appearing on future recipes!  Oh and the best part was, the bacon tastes great! 

The first thing I decided to make with my new discovery is potato skins.  I have made potato skins in the past, but they just aren't the same without bacon.  Now they are perfect!  These were delicious, so delicious that my husband felt it was necessary to tweet about them and eat them for breakfast :).  Thanks to the Nov/Dec issue of the Clean Eating Magazine for publishing the recipe! 

  • 4 medium baking potatoes 
  • 1 tsp extra virgin olive oil 
  • Olive oil cooking spray
  • 1/8 tsp garlic powder
  • Pinch of cayenne pepper, or more to taste
  • Pinch of paprika (I used spiced paprika) 
  • 1/8 tsp kosher salt
  • 3 slices of Jenny-O Extra Lean Turkey Bacon
  • Shredded Fat Free Cheddar Cheese (Lifetime or Kraft work well)
  • 3 tbsp green onions, finely chopped
  • Nonfat Greek Yogurt 

Preheat the oven to 425 degrees. 

First, scrub the potatoes clean.  Then, poke them about five times each with a fork and rub them with a little olive oil.  Sprinkle kosher salt on the outside of each potato and then place them in the oven, directly on the rack.  Bake the potatoes for 50 minutes to an hour, or until the potatoes are completely tender. 

Once the potatoes are cooked, place them in a bag or container in the refrigerator for at least an hour and even overnight, until completely cooled. After they have cooled,  cut each potato in half and scoop out the inside, leaving about half an inch of the potato in the skin. 

Mix together the cayenne, paprika and salt in a small prep bowl.  Sprinkle the seasonings over each potato skin and spray each potato with a little olive oil cooking spray.  Spray the baking sheet with the spray, put the potatoes on the sheet and then bake for 10 minutes. 

While the potatoes are baking, finely chop the turkey bacon until cooked through.  After the potatoes are cooked, sprinkle each skin with some cheese, bacon pieces and green onions.  Bake for another 3-5 minutes, or until the cheese is bubbly. 

Let the skins cool for a little, the put a little dollop of yogurt on each one.  Eat hot, warm, or even cold if you want.  They are that good! 
12/7/2009 09:22:33 pm

This looks wonderful. I think I'll be trying it out next week!

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