Baked Potato Skins
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.
Servings: 8
Ingredients:
| 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% |
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6 large baking potatoes (about 4 lb/2 kg)
1/4 tsp (1 mL ) each salt and pepper
1 cup (250 mL) shredded cheddar, Swiss or asiago cheese
Toppings:
8 slices bacon, cooked and crumbled
4 plum_tomatoes, chopped
3 green onions, chopped
1/2 cup (125 mL) chopped oil-packed sun-dried_tomatoes
1/2 cup (125 mL) pesto or chopped pitted olives
1/2 cup (125 mL) 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.
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