Potato Skins
- Level: Easy
- Yield: about 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 164
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 23
- Sodium
- 226
- Total: 1 hr 50 min
- Active: 50 min
Ingredients
3 1/2 pounds (about 12 medium) red potatoes
2 tablespoons olive oil
8 slices bacon
2 tablespoons salted butter, melted
Salt and freshly ground black pepper, to taste
2 1/2 cups (about 10 ounces) grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup finely chopped scallions
Directions
- Preheat the oven to 400 degrees F. Wash the potatoes and pierce them all over with a fork. Rub them with the oil and place on a baking sheet. Bake until tender, 45 minutes to 1 hour. Remove the potatoes from the oven and halve lengthwise. Set aside to cool for about 15 minutes. Meanwhile, turn on the broiler.
- While the broiler is heating, using kitchen shears, cut the bacon into small pieces. Cook in a medium skillet over medium heat, stirring occasionally, until crispy, about 10 minutes. Drain on a paper towel?lined plate and set aside.
- When the potatoes are cool enough to handle, scoop out the flesh and save it for another use. Brush the insides of the skins with the melted butter and sprinkle with salt and pepper. Place on the baking sheet and broil until the skins begin to crisp, 2 to 3 minutes. Flip the skins over and broil for another 2 to 3 minutes.
- Remove the baking sheet from the oven and fill each potato skin with the cheese and bacon. Put back under the broiler until the cheese melts, 3 to 5 minutes. Remove and top with a dollop of sour cream and a few pieces of scallion.