Baked Potato Skins

Baked Potato Skins Author: Canadian Living Credits: 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.

  • Portion size 8 servings

Ingredients

  • 6 baking potatoes (about 4 lb/2 kg)
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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
  • 1/2 cup chopped pitted olives
  • 1/2 cup light sour cream

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 454 mg
  • Protein 11 g
  • Calories 312.0
  • Total fat 16 g
  • Cholesterol 28 mg
  • Saturated fat 7 g
  • Total carbohydrate 33 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Potato Skins

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