Baked Potato Skins and Lightened Up Taco Dip!

This great group of ladies recently asked me to participate in a Book Club with them and I am never one to turn down a good book, hot coffee and of course, snacks! Last night we had a get together/book exchange/movie night. We each brought a wrapped book for the exchange and watched Eat, Pray, Love......and had some great food!! We were asked to bring an appetizer and I am never good at this because I can never decide what to take so I finally decided on the Tater Skins (thanks Sheila!) and Taco Dip....these two recipes would be great for game days!

Starting with the Taco Dip (for all my weight watcher friends this is only 2 pts. per serving):
Mix cream cheese, sour cream and taco seasoning with a blender until smooth and creamy:

Spread into a 9x9 dish and top with salsa:

Next top with shredded lettuce and low fat cheese:

Finish off with tomatoes, black olives and green onions:

Chill in fridge for 1-2 hours or longer.

Lightened Up Taco Dip:

8 oz. 1/3 less fat cream cheese

1 C. reduced fat sour cream

16 oz. jar of salsa (mild, medium or hot.......I use mild!)

1 pkt. Taco Seasoning

2 C. shredded iceburg lettuce

2 large tomatoes, diced

1 C. reduced fat mexican cheese

1 Small can sliced black olives

3 Green Onions, sliced

DIRECTIONS: In large bowl combine cream cheese, sour cream and taco seasoning. Mix well. Spread into bottom of 9x9 dish. Spread with salsa. Top with lettuce, cheese, tomatoes, olives and green onions.

Baked Potato Skins:
Bake potatoes (375 for 1 hour) then cut in 1/2:

Brush skins w/ oil mixture over both sides of skins and bake. Then top with bacon:

Top with cheese:

Bake and top with green onion and sour cream:

8 Small Baking potatoes, baked

6 Tbsp. Vegetable Oil

2 Tbsp. Parmesan Cheese

1 tsp. salt

1/2 tsp. garlic powder
1/2 tsp. paprika

16 slices of bacon, cooked and crumbled

1 1/2 C. Shredded Cheese

1/2 C. Sour Cream

4 Green Onions, sliced

DIRECTIONS: Cut potatoes in 1/2 lengthwise. Scoop out pulp, leaving a 1/4" of shell (save pulp for another use, or at my house Jimmy just ate it with his mac n' cheese....can you say STARCH??). Combine oil, parm cheese and seasonings. Brush skins on both sides. Bake at 475 for 7 minutes and then flip. Bake another 7 minutes. Sprinkle bacon and cheese inside the skins. Bake another 2-3 minutes; or until cheese is melted. Top with sour cream and green onions. Serve hot!!

Happy Eating!!