Cheesy Potato Skins

Author: Canadian Living

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.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: July 2007

Ingredients

  • 9 potatoes (about 4 lb/2 kg)
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 8 slices bacon cooked and crumbled
  • 1 1/2 cup shredded old Cheddar cheese
  • 1 pinch cayenne pepper
  • 3 green onions (green parts only),thinly sliced

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.

Nutritional facts Per piece: about

  • Sodium 71 mg
  • Protein 2 g
  • Calories 59.0
  • Total fat 3 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheesy Potato Skins

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