Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Loaded Baked Potato Skin Cups
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- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 233
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 25 mg
- Sodium
- 162 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 233
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 25 mg
- Sodium
- 162 mg
Ingredients
Directions
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27m
Easy
CLASS
- Preheat the oven to 425 degrees F.
- Using the tip of a knife, poke a hole on each side of the potatoes. Bake directly on the oven rack until the outside of the potatoes look dry and crispy, 45 to 50 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then crumble.
- When the potatoes are ready, remove from the oven and leave the oven on. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Save the potato flesh for another use.
- Bake the potato skins directly on the oven rack until golden and crispy, about 10 minutes.
- Transfer the potato skins to a baking sheet, sprinkle each with 2 tablespoons of the cheese and bake until the cheese is melted, about 2 minutes.
- Top with the sour cream, bacon and chives and serve.
