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Slimmed Down Pickled Pepperoncini Potato Topping
- 8 small pickled pepperoncini
- 1 cup low-fat sour cream
- 2 scallions, snipped into small pieces
- 4 slices crisp turkey bacon, crumbled
- 2 ounces crumbled blue cheese
- 4 hot baked potatoes
Chop 4 of the pepperoncini into small pieces. In a medium-size bowl, mix chopped pepperoncini, sour cream, scallions, bacon and blue cheese. Cover and refrigerate 1 to 2 hours to let flavors develop. Spoon sour cream mixture onto hot baked potatoes. Serve a whole pepperoncini on the side.
Serves 4
Nutritional analysis per serving: 300 calories, 11g protein, 39g carbohydrates, 11g fat, 40mg cholesterol, 640 mg sodium
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