Sub On A Spud

2 Servings
100% would make this recipe for Sub On A Spud again.

This recipe was inspired by a dish that was served in the 1980's at Spoon's Ice Cream Company in Charlotte, NC. My version omits the corned beef and American cheese that were used in the restaurant dish. Also my version lowers fat content by substituting turkey for roast beef, and uses turkey bacon, fat-free sour cream, and margarine instead of the full-fat ingredients used in the restaurant dish. Finally, my version adds shredded reduced-fat Sharp Cheddar cheese as a topping over all.

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Sub On A Spud Ingredients

2 large (12 oz) baking potatoes baked	2 slices mozzarella cheese
4 tbsp Margarine	2 slices Swiss cheese
4 tbsp Low-fat sour cream	4 slices Turkey bacon cooked and crumbled
6 slices deli ham	4 tablespoons onions finely chopped
6 slices Deli turkey	Low fat cheddar cheese shredded, about 1/4 - 1/2 cup

Instructions for Sub On A Spud

Flatten each baked potato by hitting it hard with the palm of your hand. Cut down center to within 1 inch of each end, and squeeze potato out of cut.

Work 1 tablespoon butter and 1 tablespoon sour cream down to bottom of potato. Layer meats and cheeses, omitting cheddar and bacon. Add remaining butter and sour cream, and top each potato with onion, bacon, and cheddar cheese. Bake at 350 until cheese melts.

Main Ingredient: PotatoCuisine: American