Adapted from Nov/Dec Issue of Clean Eating Magazine
5 small Potatoes (about 150 grams each)
Extra Virgin Olive Oil
Low Fat Cheddar Cheese
1-2 Green Onions
4 slices Turkey Bacon
Poke holes in potatoes with a fork, place in microwave for about 10 minutes, or until "fork tender". Cut in half and dig out the inside of the potato with a spoon leaving between 1/4 and 1/2 inch of the potato. Place on greased cooking sheet, drizzle with olive oil and sprinkle spices over skins (careful with that cayenne!). Bake for 10 minutes at 425*.
Meanwhile, cook turkey bacon until crisp. Crumble the bacon and slice green onions (enough to sprinkle a few slices on each skin).
Take skins out of oven, sprinkle with cheese (as much as you want, I guess... I mean, the real recipe says some specific amount, but it's in the kitchen and I'm watching the Hokies beat the Vols in the Chick-fil-a bowl, sooo...), bacon, and green onions. Continue baking another 15 minutes or until potatoes are browned.
Serve immediately with sour cream on the side.
DEEEELISH. Great football game snack.