SKINNY STUFFED CHEESE AND BACON POTATO SKINS

I’ve worked out through trial and error that any diet where I can’t have the food I love (ALL OF THE CARBS) is not one I want any part of thank you very much. Slimming World and I have been having an on off relationship for months (I’ve been having an affair with a Lindt Easter bunny) but now, it’s time to commit. No more dilly dallying. I’m planning to use my new obsession, my Bullet Journal, to help keep me on track.

My tactic is to make lots of lighter versions of favourites that feel like a real treat, to try and keep me from nibbling all of the less healthy stuff in between. If a meal feels like a treat in itself, I shouldn’t need too much of the other stuff I hope.  (I hope. LOCK UP THE CURLY WURLYS!)

Ingredients

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

To serve:

• Fat free fromage frais
• 2 Spring onions

Instructions

• 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.
• ..............
• .....................

get full recipe : www.tamingtwins.com

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