Slimming World Potato Skins

• Meat

  • 8 Bacon medallions

• Produce

  • 4 Baking potatoes, large
  • 6 Green onion
  • 250 g Mushrooms

• Refrigerated

  • 2 Eggs, Medium free range

• Dairy

  • 120 g Mature cheddar cheese

• Other

  • 4 Tbsp Fat free fromage frais
  • Fat free fromage frais
  • Fry-Light
  • Salt and peper

Found on tamingtwins.com

Description

Ingredients

• 4 Large baking potatoes
• Fry-Light
• 8 Bacon medallions (or back bacon with all visible fat removed), chopped into small pieces
• 250g Mushrooms, chopped into small cubes
• 4 Spring onions
• 4 Tbsp Fat free fromage frais
• 2 Medium free range eggs
• 120g Extra mature cheddar cheese
• Salt and peper
• Fat free fromage frais
• 2 Spring onions

Directions

• Preheat the oven to 220C and bake the potatoes for about an hour until they are cooked all the way through.
• Allow to cool slightly.
• Cut the potatoes in half and scoop out the middle into a bowl (set aside), make sure that you leave a little behind so that the shell is still sturdy.
• Put the empty potato shells onto a baking tray and spray with FryLight, pop them back into the oven for about 10 minutes.
• Meanwhille, fry the bacon and mushrooms until cooked and crispy.
• Add the bacon, mushrooms, eggs, plenty of salt and pepper and half of the cheese into the bowl containing the inside of the potatoes from earlier. Mash all together well.
• Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese.
• Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy.
• Serve with fat free fromage frais and the extra chopped spring onions.