Cheesy Potato Skins
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Russets are fabulous baking potatoes. Cooked potato flesh can be used as a base for hash browns the next morning or puree into soups. Serve with sour cream for dipping.
Servings: 36 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 59 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 6 mg |
| sodium | 71 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 4% |
| vit A | 2% |
| vit C | 5% |
| folate | 5% |
Suggested Recipes
Preparation:
Scrub potatoes; pat dry. Prick several times with fork; rub with oil and sprinkle with salt. Bake in 425ðF (220ðC) oven until tender, about 1 hour. Let cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 24 hours.)
Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls. Cut each half lengthwise in half; arrange, cut side up, on foil-lined rimmed baking sheet. In bowl, toss together bacon, Cheddar cheese and cayenne; sprinkle over potatoes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 425ðF (220ðC) oven until skins are crisp and cheese is melted, about 20 minutes. Transfer to platter. Sprinkle with green onions.
Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls. Cut each half lengthwise in half; arrange, cut side up, on foil-lined rimmed baking sheet. In bowl, toss together bacon, Cheddar cheese and cayenne; sprinkle over potatoes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 425ðF (220ðC) oven until skins are crisp and cheese is melted, about 20 minutes. Transfer to platter. Sprinkle with green onions.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Vegetables; Meat-Pork; Cheese/Other Dairy; Bake; Canada Day; Entertaining; Make-Ahead;
Source
Canadian Living Magazine: July 2007
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