Cheesy Potato Skins
Yum.
Yield
6 servingsPrep
30 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
russet potatoes
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
seasoned salt
|
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 6 | slices |
bacon
cooked and crumbled |
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
jalapeño pepper
|
*
|
| 1 | x |
picante sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
russet potatoes
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
seasoned salt
|
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 6 | slices |
bacon
cooked and crumbled |
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
jalapeño pepper
|
*
|
| 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.
