Mitchell's Loaded Baked Potato Skins

Ingredients

• 2 pounds baking potatoes 
• 0.3 cup olives black chopped
• 0.5 cup green onions chopped
• 0.3 cup bottled salsa 
• 3 ounces sharp cheddar cheese shredded reduced-fat
• 0.5 cup cup heavy whipping cream fat-free sour
• 3 ounces turkey pepperoni chopped

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 42
2. Bake potatoes at 425 for 1 hour or until done; cool slightly.
3. Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use.
4. Place potato shells on baking sheet; spray inside of shells with cooking spray.
5. Bake at 425 for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells.
6. Bake at 425 for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.