Sides
Potato Skins
Makes 6 servings
Potato Skins
Makes 6 servings
We use the leftover potato skin tops from our Twice-Baked Potatoes on page 31, but if you want to skip that and go straight to the skins, bake the potatoes as instructed in the first step of the Twice-Baked Potatoes, and then reserve those for another use.
Nutritional information per serving:Calories 293 (56% from fat)
carb. 21g
pro. 12g
fat 18g
sat. fat 11g
chol. 55mg
sod. 313mg
calc. 254mg
fiber 3g
carb. 21g
pro. 12g
fat 18g
sat. fat 11g
chol. 55mg
sod. 313mg
calc. 254mg
fiber 3g
Ingredients
- 6potato skin tops (from Twice-Baked Potatoes, page 31)
- 2 tablespoons unsalted butter, melted and kept warm
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 cup shredded Cheddar
- 4 slices bacon, cooked and crumbled
- Sour cream, to taste
- 2 tablespoons chopped chives
Preparation
- 1. Line the baking pan with foil. Set the potato skins on the prepared baking pan and brush the tops of with the melted butter and season with salt and pepper. Evenly distribute the cheese on top of each half, and then top with the bacon.
- 2. Adjust the rack to position 4 and place the potatoes in the oven. Set to Broil for 8 minutes. Allow to cook until cheese is melted and just browned.
- 3. Top with the sour cream and chopped chives. Serve immediately.
