Cheesy Potato Skins and Fresh Fruit Pizza

Cheesy Potato Skins

  • 4 baking potatoes, washed and dried

  • 1 cup low-fat shredded cheddar cheese

  • Olive oil

  • Salt, pepper, and garlic powder

  • 1-2 scallions, chopped

  • Light sour cream

Cook potatoes in microwave or oven until soft. Allow to cool. Preheat oven to 450 degrees. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use. Brush both inside and outside of potatoes with oil and sprinkle with salt, pepper, and garlic powder. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. Lower oven to 400 degrees. Top skins with cheese and return potatoes to oven until cheese is melted, about 5 minutes. Remove from the oven and top the skins with a dollop of sour cream and some chopped scallions.

Fresh Fruit Pizza

  • 12 pre-cut refrigerated sugar cookies (I use Immaculate Baking Co.)

  • ½ cup heavy whipping cream

  • 1 Tablespoon powdered sugar

  • 2 cups sliced fresh fruit

  • 1 Tablespoon honey

  • Cinnamon

Preheat oven to specified temperature on cookie dough package .Allow refrigerated dough to sit out for several minutes. Place the cookie dough onto a 9” spring form pan. Gently press the pre-cut cookies together to form one big cookie, leaving about ¼” edge around the outside to allow the cookie to “grow” while baking. Bake for about 10-12 minutes. Allow the cookie to cool completely. Meanwhile, beat cream and powdered sugar at high speed until soft peaks form. Spread whipped cream over entire cookie.Top with sliced fruit, drizzle with honey, and sprinkle with cinnamon. Slice and serve.

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1 Comment

  1. $1.99/lb for Organic Peaches @ Publix Plus More Great Deals! « Whole to the Core

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