Macro Friendly Stuffed Potato Skins

Macro Friendly Stuffed Potato Skins
Serves 6
Missing out on those delectable potato skins..we have just made these bad boys into a complete meal!
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Ingredients
  1. 3 Large Russet Baking Potatoes (Look for the ones with a thick brown skin)
  2. 4 slices cooked turkey bacon - best crispy (or regular bacon)
  3. 1 cup cooked shredded chicken breast (200 g)
  4. 1/2 cup low fat shredded mozarella cheese (120 g)
  5. 1/4 cup low fat plain greek yogurt (25 g)
  6. 4 green onion washed and chopped
  7. Dash of hot sauce (optional)
  8. Salt and Pepper to taste
Instructions
  1. Pre-Heat Oven to 400 C
  2. Wash and Scrub the Potatoes
  3. Poke a few holes in them, place them on a baking sheet and bake for 30-40 minutes or until you can easily poke a knife through the potato but the skin is crisp
  4. Remove from the oven, with gloves slice the potatoes lengthwise into 6 portions
  5. Scrape the potato flesh from the skins being careful to not tear the skin, this will be our holding container
  6. Set the potatoe flesh aside in a bowl and return the skins to the oven for 5 minutes to crisp up the skin a little more
  7. Meanwhile, mash the potatoes and add the greek yogurt, hot sauce, salt and pepper, chicken, half the green onions and half the cooked crisped bacon. This will be our filling
  8. Remove the potato skins from the oven and divide the filling amongst the 4 skins
  9. Top the stuffed potato skins with shredded mozarella
  10. Set your oven to broil and let the oven melt the cheese, remove from the oven when cheese has turned a little golden and is bubbly
  11. Garnish with the other half of bacon and green onion!
  12. Devour!
Notes
  1. 1 Serving = 234 cal, 21C, 7F, 20P
Whisked http://glutenfreebakerytoronto.com/