Recipe courtesy of Daisy
Potato Skins
- Level: Easy
- Yield: 12 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 219
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 35
- Sodium
- 298
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
Ingredients
6 small baking potatoes
2 tablespoons butter, melted
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1½ cups shredded cheddar cheese
4 strips bacon, cooked and crumbled
¾ cup Daisy Brand Sour Cream
2 teaspoons finely diced fresh chives
Directions
- 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
- 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
- 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
- 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
- 5.Fill each with Cheddar cheese and bacon.
- 6.Bake 3 minutes or until the cheese is melted.
- 7.Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.