Baked Potato Skins
Baked Potato Skins
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 312 |
| pro | 11 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 33 g |
| fibre | 5 g |
| chol | 28 mg |
| sodium | 454 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 24 |
| vit A | 11 |
| vit C | 45 |
| folate | 13 |
At any weekend get-together, this favourite pub grub will be welcome. Set the skins out with fresh toppings so your guests can personalize their own.
Ingredients
- 6 large baking potatoes, (about 4 lb/2 kg)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup Cheddar cheese, Swiss or Asiago cheese
- Toppings:
- 8 slices bacon, cooked and crumbled
- 4 plum tomatoes, chopped
- 3 green onions, chopped
- 1/2 cup chopped oil packed sun dried tomatoes
- 1/2 cup pesto or chopped pitted olives
- 1/2 cup light sour cream
Preparation
Scrub potatoes; prick several times with fork. Bake in 450°F (230°C) oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls (reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450°F (230°C) oven until cheese is melted, about 10 minutes.
Toppings: Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.
- Keywords : Sports Events; Appetizers; Snacks; Potatoes; Cheese; Bake; Bacon; Sour Cream;
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