Loaded Potato Skins

• porzioni: 12 servings
• tempo di preparazione: 20 minutes
• tempo totale: 1 hour 30 minutes

Ingredienti

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)

Istruzioni

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.

Nutrizione

• Calorie: 258 kcal
• Grassi Totali: 10 g
• Grassi Saturi: 6 g
• Grassi Insaturi: 2.4 g
• Grassi Trans: 0.2 g
• Colesterolo: 29 mg
• Sodio: 147 mg
• Carboidrati Totali: 34 g
• Fibra Alimentare: 2 g
• Zuccheri Totali: 1 g
• Proteine: 9 g