Skinny Bacon Loaded Potato Skins




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

Nutritional Info


  • 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), makesurethat 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 themback 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 pepperinto 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 bubbling and crispy.Serve with fat free fromage frais and the extra chopped spring onions