Russets are fabulous baking potatoes. Cooked potato flesh can be used as a base for hash browns the next morning or puréed into soups. Serve with sour cream for dipping.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Scrub potatoes; pat dry. Prick several times with fork; rub with oil and sprinkle with salt. Bake in 425°F (220°C) 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 425°F (220°C) oven until skins are crisp and cheese is melted, about 20 minutes. Transfer to platter. Sprinkle with green onions. Makes 36 pieces.
Nutritional facts Per piece
- Fibre 1 g
- Sodium 71 mg
- Protein 2 g
- Calories 59
- Total fat 3 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 4
- Folate 5
- Calcium 4
- Vitamin A 2
- Vitamin C 5
