Potato Skin Bake

This recipe showed up on my Facebook feed the other day. Potato Skin Pizza.  I had a swift rush of thoughts.

“Oh my gosh that looks so good.”

“Oh, good they are adding veggies.”

“What? They cut up a whole onion to add three little pieces?!”

“Oh my gosh, pepperonis and more cheese on top of potato skins?!”

Eventually, I started craving potato skins.  And then I started thinking about if there was a way I could have them with a decent amount of vegetables. I thought this recipe up yesterday and I am about to eat it. And LOVE it. Weight Watchers friendly, and so filling.

A lot of guilty foods can be made less guilty in a few simple steps. Make some substitutions, and reduce the portions. What I am so excited about this is that the additions actually make it better in my book.

This recipe admittedly has a lot of steps and will take  some time. However, when I think of what people do for those really bad for you recipes, it’s worth it to satisfy your craving while taking care of yourself. My lunch this week will be amazing! I hope you enjoy this as much as I do.

Last but not least, this can be easily personalized/ modified. Change the veggies if you want, or saute them to reduce how pungent they are before adding to the yogurt. You can top with anything- tomatoes or pico de gallo or salsa, avocados, chili, beans, lettuce, jalapenos, hot sauce, sour cream or Greek yogurt, ranch dressing or really anything that would make you happy.


Potato Skin Bake

Serves 8


4 large russet potatoes
1/2 TBSP Olive Oil
2 medium white onions
1 red bell pepper
2 cups fresh spinach
1 1/2 cups reduced fat sharp cheddar cheese (shredded)
1 cup fat free Greek yogurt
4 TBSP real bacon bits (I used Hormel)
1 bunch green onions
Salt and pepper to taste


218 Calories
Protein 14 g
Carbohydrate 31 g
Dietary Fiber 4 g
Total Sugars 5 g
Added Sugars 0 g
Total Fat 5 g
Saturated Fat 3 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g


  1. Preheat oven to 425 degrees Fahrenheit. Scrub potatoes under running water and pat dry. Rub with olive oil and sprinkle with salt. Place on baking sheet. Pierce with a fork, bake for about an hour, rotating every 20 minutes. Done when tender to a fork.
  2. Use a food processor to mince garlic, onion, spinach and red pepper. Place in a large bowl. Mix with Greek yogurt, 2 TBSP bacon bits and 1/2 cup of cheese. Season with salt and pepper to taste.
  3. When potatoes are done, cut in half and let cool for 10 minutes. Smash about three potatoes into the bottom of an oven safe pan or dish. Spoon remaining potato into the bowl of the yogurt mixture, and place skins into dish and smash down again.
  4. Mix yogurt and potato well, breaking up any chunks of potatoes. Place mixture on top of skins, and smooth out with a wooden spoon. Place back in oven for about 10 minutes, or until heated through.
  5. Top with remaining cheese (1 cup) and remaining 2 TBSP of bacon. Broil until cheese is melted, about 3 minutes.
  6. Cut into 8 slices. Top with sliced green onions. Garnish as desired- not included in nutrition.

I hope you have a wonderful week- enjoy the brisk days!

20170205_111533-copyHealth and joy,



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