VanBuren Recipes
Loaded Potato Skins
12 servings
분량20 minutes
활동 시간1 hour 30 minutes
총 시간재료
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)
방향
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.
영양 정보
1회 제공량
-
칼로리
258 kcal
지방 전체
10 g
포화 지방
6 g
불포화 지방
2.4 g
트랜스 지방
0.2 g
콜레스테롤
29 mg
나트륨
147 mg
탄수화물 전체
34 g
식이섬유
2 g
총 당류
1 g
단백질
9 g
12 servings
분량20 minutes
활동 시간1 hour 30 minutes
총 시간