Ingredients
4 medium unpeeled baking potatoes
1 vegetable cooking spray
4 slices turkey bacon
3/4 cup reduced-fat sharp -cheddar cheese
1 tbsp minced fresh chives
1/4 cup nonfat sour cream
Directions
Directions: Bake potatoes at 425 degrees for 1 hour or until done.
Cool slightly. Cut each potato in half lengthwise; scoop out pulp,
leaving a 1/4-inch-thick shell. Reserve pulp for another use. Place
potato shells on a baking sheet. Spray inside of shells with cooking
spray. Bake at 425 degrees for 8 minutes or until shells are crisp;
set aside.
Cook bacon in microwave according to package directions; cool
slightly. Chop into small pieces; set aside.
Divide cheese evenly among potato shells. Bake at 425 degrees for 5
minutes or until cheese melts. Sprinkle evenly with bacon and chives.
Serve with sour cream.
Nutritional Info: CALORIES 106 (29% from fat); PROTEIN 6.4g; FAT 3.4g
(sat 1.6g, mono 1.1g, poly 0.5g); CARB 12.7g; FIBER 1.1g; CHOL 12mg;
IRON 0.9mg; SODIUM 182mg; CALC 104mg
Reprinted from Cooking Light website: http://www.CookingLight.com
Servings: 8 servings
Potato Skins With Cheese & Bacon - Cooking Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Meat; Pork; Vegetable
The History of Recipes
Written recipes as an idea can be tracked back into antiquity, at least as far as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to academics is a collection of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. During Roman times 25BC a man called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times made use of many herbs, including some familiar names such as basil, mint and parsley. Closer to modern times, we have a couple of recipe books published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that appears on menues today, but instead accounts of the types of meals on the menus of the rich people of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, including spices such as basil and rosemary. These new spices and herbs led to an eruption in manuscripts on cookery, some of which are kept safe in private libraries. Like it or not, the introduction of TV brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Potato Skins With Cheese & Bacon Cooking recipe.
