Slimmed Down Pickled Pepperoncini Potato Topping

Serves 4


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.

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Nutrition Facts

Calories 300
Total Fat 11g
Cholesterol 40mg
Sodium 640mg
Total Carb. 39g
Protein 11g