Loaded Potato Skins

• porce: 12 servings
• aktivní čas: 20 minutes
• celkový čas: 1 hour 30 minutes

Ingredience

6 small to medium sized Russet potatoes (, washed and pat dry)

8 ounces shredded cheddar cheese

8 slices bacon (, cooked and crumbled)

1/4 cup unsalted butter (half of a stick), melted)

sour cream (, for topping)

chives (or green onion), chopped, for topping)

salt (, to taste)

freshly ground black pepper (, to taste)

Pokyny

Bake Potatoes: Preheat oven to 400 degrees F. Poke potatoes with a fork, place on a baking sheet and cook for 1 hour. Remove from the baking sheet, and allow to cool for about 15 minutes or until cool enough to handle.

Cut Potatoes: For large potatoes, cut each potato lengthwise, into three sections, creating three long slices. (So each potato should yield two skins, plus a middle section that you can discard or use to make baked potato salad :). For small potatoes, just cut in half.

Hollow out: Use a small spoon to scoop out some of the potato flesh in the center, leaving a thick layer near the skin, but hollowing it out slightly to create a "boat".

Season: Turn your oven on to a high broil. Brush the potatoes with butter on the inside and outside and place them back onto the baking sheet. Season with salt and pepper.

Broil for 7-8 minutes until the insides get a bit crispy from the melted butter.

Add Cheese and bacon: Remove from the oven and add a generous amount of shredded cheese into each skin, topping with bacon pieces.

Broil: Place back under the broiler for about 3-4 minutes until the cheese is melted and bubbly.

Serve: Remove from oven and top with sour cream, chives or green onion. Serve warm.

Store leftover potato skins in the refrigerator. Rewarm them in the oven or air fryer.

Výživové údaje

• Kalorie: 258 kcal
• Celkový tuk: 10 g
• Nasycený tuk: 6 g
• Nenasycený tuk: 2.4 g
• Trans mastné kyseliny: 0.2 g
• Cholesterol: 29 mg
• Sodík: 147 mg
• Celkový obsah sacharidů: 34 g
• Vláknina: 2 g
• Celkové cukry: 1 g
• Bílkoviny: 9 g