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Saturday, May 21, 2011

Easy peasy potatoes

I had some ham my mom gave me... and didn't want to spend a lot of time on dinner, so this is what I came up with... giant potato skins with a tomato and cucumber salad (TJ's tuscan italian dressing & feta on top)...
Giant Loaded Potato Skins (6P+ each)

2 potatoes (1/2 lb each)
2 tsp EVOO
1/4 cup fat free half & half
1/3 cup fat free sour cream (I added ranch dressing mix to mine)
1 cup shredded Jarlsberg cheese
1 cup diced lean ham
1/4 cup chives, plus more for garnish
1 tsp pepper
4 Tbsp light shredded cheddar cheese

Preheat oven to 350. Scrub potatoes and pat dry. Rub each potato with a tsp of EVOO. Place potatoes directly on rack and bake for 1 hour, or until done. Remove potatoes from oven and set it to broil. Once you can handle the potatoes, Cut each one in half and scoop out the insides (leaving about a 1/4 inch edge). Mix the potato innards with the remaining ingredients, except cheddar cheese. Spoon mixture back into skins, evenly distributing it between the 4. Top each skin with a Tbsp of cheddar cheese. Return potatoes to oven and broil for 4 minutes, or until cheese is melted. Garnish with remaining chives. SO YUM!

And for your viewing pleasure.. a funny picture of Juno resting:
obviously the proper way to use her bed...

1 comment:

You can call me, Hammy said...

Your potato skins remind me of twice baked potatoes.... one of my favorite sides. I love the idea of making it the main dish though. sounds so yum!