This low-carb recipe is the perfect alternative when you get a hankering for classic potato skins.

Prep time: 10 minutes
Cook time: 20 minutes
Yields 16

Ingredients:

  • 1/2 lb. bacon
  • 4 large zucchinis
  • 2 Tb. extra-virgin olive oil
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 2 green onions, thinly sliced
  • Kosher salt
  • Ground black pepper

Directions:

  • 1

    Preheat oven to 400°F. Line a baking sheet with foil and set aside.

  • 2

    Cut the zucchinis in half lengthwise then again crosswise.

  • 3

    Using a large spoon, scoop out the seeds.

  • 4

    Transfer zucchini to the baking sheet and toss with olive oil. Sprinkle with chili powder, cumin, salt and pepper.

  • 5

    Bake for 5 minutes or until slightly tender. Remove from oven and top with cheese and bacon.

  • 6

    Return to the oven and bake for 10 minutes or until the cheese is bubbly and zucchini is completely tender.

  • 7

    Garnish with sour cream and green onions before serving.

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