Tomato Potato Skins

Who does not like potatoes! Here is a way to enjoy them with a little less guilt!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 150 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.
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What you need:
4-6 Potatoes cleaned
1 Large tomato diced
Garlic Salt
Ground Cracked Pepper
Toppings of your choice

How to:
Preheat oven to 375 degrees
After cleaning your potatoes wrap in plastic wrap and microwave for about 10 minutes. Do not over cook them.
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Allow potatoes to cool while you are dicing the tomato.
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Cut potatoes in half and lay on cookie sheet.
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Now it is time to scoop the middle out of the potatoes.
Take a spoon and insert into potato about 1/8 – 1/4 of an inch away from the edge of potato going around the potato and following its shape. Be sure not to go to far down either. Then scoop out the center.
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Sprinkle in Garlic Salt and Cracked Pepper.
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Spoon in diced tomatoes.
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Add toppings of your choice. We did shredded cheese and a little bacon bits.
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Bake for 15-25 minutes or until potatoes are crispy enough for you.
We topped with Buffalo Ranch Dip. See recipe in our Dips section.
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