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Don't let the potato flesh go to waste. It can be made into a delicious breakfast side dish the next morning. Just cook with some oil, salt and pepper in a hot skillet, and then top with chopped bacon or sauteed vegetables. Perfect with eggs.

Potato Skins

  • 4 russet potatoes, cleaned well

  • 2 tbsp unsalted melted butter, kept warm

  • sea or kosher salt, to taste

  • freshly ground black pepper, to taste

  • 1 cup shredded Cheddar

  • 4 slices bacon, cooked and crumbled

  • sour cream, to taste

  • 2 tbsp chopped chives


  1. Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in position A for 5 minutes.

  2. Prick the potatoes with the tines of a fork on all sides. Place the potatoes directly on the rack and bake until potatoes are fork-tender, about 60 minutes.

  3. Remove potatoes and let rest until cool enough to handle.

  4. Increase temperature to 425°F.

  5. Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.

  6. Brush both sides of the potato halves with the melted butter and season with salt and pepper. Arrange the halves on the foil-lined baking pan.

  7. Evenly distribute the cheese on top of each half, and then top with the bacon.

  8. Bake skins for 5 minutes or until cheese is melted.

  9. Remove and with a sharp knife halve each skin to make a total of 16 wedges. Top with the sour cream and chopped chives. Serve immediately.


Servings: 4

Nutritional information per serving

Nutritional information per serving:

Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g • chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g

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