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Canadian Bacon Potato Skins

 Canadian Bacon Potato Skins
Whether you're looking for a fun appetizer or a tasty side dish, these potato skins are sure to fill the bill! Mary Plummer of DeSoto, Kansas tops potato shells with Canadian bacon, chopped tomato and reduced-fat cheese.
8 ServingsPrep: 30 min. Bake: 15 min.


  • 6 large baking potatoes (12 ounces each)
  • 2 teaspoons canola oil
  • 1/8 teaspoon hot pepper sauce
  • 1 teaspoon chili powder
  • 1 medium tomato, seeded and finely chopped
  • 2/3 cup chopped Canadian bacon
  • 2 tablespoons finely chopped green onion
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup reduced-fat sour cream


  • Place potatoes on a microwave-safe plate; prick with a fork.
  • Microwave, uncovered, on high for 14-17 minutes or until tender but
  • firm, turning once. Let stand for 5 minutes.
  • Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in.
  • shell (discard pulp or save for another use).
  • Combine oil and pepper sauce; brush over potato shells. Sprinkle with
  • chili powder. Cut each potato shell in half lengthwise. Place on
  • baking sheets coated with cooking spray. Sprinkle with the tomato,
  • bacon, onion and cheese.
  • Bake at 450° for 12-14 minutes or until heated through and cheese
  • is melted. Serve with sour cream. Yield: 8 servings.

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Canadian Bacon Potato Skins (continued)

Nutritional Facts: One serving (3 wedges with 1 tablespoon sour cream) equals 211 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 309 mg sodium, 29 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.