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Cheesy Potato Skins

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Recipe

Yum.

 

Yield

6 servings

Prep

30 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
3 medium russet potatoes
* Camera
1 x vegetable oil
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1 x seasoned salt
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1 cup cheddar cheese
shredded
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6 slices bacon
cooked and crumbled
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1 x sour cream
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1 x jalapeño pepper
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1 x picante sauce
*

Ingredients

Amount Measure Ingredient Features
3 medium russet potatoes
* Camera
1 x vegetable oil
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1 x seasoned salt
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237 ml cheddar cheese
shredded
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6 slices bacon
cooked and crumbled
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1 x sour cream
* Camera
1 x jalapeño pepper
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1 x picante sauce
*

Directions

Preheat oven to 400℉ (200℃).

Scrub potatoes thoroughly and rub skin with oil.

Bake for 1 hour or until done.

Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving ¼ to 1/8- inch shells. (Save pulp for another recipe).

Cut skins in half crosswise and deep fry in hot oil for 2 to 3 minutes until lightly browned.

Drain on paper towels. Place skins on a baking sheet.

Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts.

Serve with sour cream, jalapenos, and picante sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 11972% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 302mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 15g
Vitamin A 4% Vitamin C 0%
Calcium 14% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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