Clam Chowder Potato Skin

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Ingredients

  • 12 small red potatoes about 3 oz. each
  • 2-6.5 oz cans clams chopped, with 3 Tbsp juice reserved
  • 8 oz. low-fat cream cheese
  • 1 cup sour cream
  • ½ cup + 2 Tbsp shredded parmesan cheese divided
  • 1 tsp pepper
  • 1 tsp Tabasco
  • ½ tsp garlic powder
  • 4 strips crispy bacon crumbled
  • 2 Tbsp chopped chives
  • tsp paprika
  • ¼ tsp Morton Coarse Kosher Salt

Instructions

  • Pre-heat oven to 400 degrees.
  • Pierce potatoes several times with a fork and put in oven, directly on rack (you can use a baking sheet if you prefer) for about 40 minutes, until potatoes are tender.
  • Remove potatoes from oven and place on a foil-lined baking sheet. Lower oven temperature to 350 degrees. Let potatoes rest for 5 minutes to cool a bit.
  • When potatoes are cool enough to touch, cut each potato in half lengthwise. Scoop out potato flesh into a large bowl, leaving about ¼ inch in tact. Place potato skins back on baking sheet.
  • Add clams, cream cheese, sour cream, ½ cup parmesan cheese, clam juice, pepper, Tabasco, and garlic powder into the bowl with the potato flesh. Mix until well combined.
  • Mound mixture into the potato skins and sprinkle remaining parmesan cheese on top.
  • Bake filled potatoes for about 15 minutes, until heated through. Turn oven to broil and broil for 2-3 minutes so tops brown.
  • Remove from oven and top potato skins with crumbled bacon and chives. Sprinkle paprika and Morton Coarse Kosher Salt over the top.