I did it! I finally did it! I got my girls to not only eat potato skins, but enjoy them! They actual said these were good and would eat them again. I never thought I would get them to eat potato skins and enjoy them, I guess all I had to do was bake the potato skins nice and crispy and load them up with bacon and white cheddar cheese.
White Cheddar, Bacon and Jalapeño Potato Skins
Ingredients:
- 5 pounds russest potatoes
- olive oil
- 7 ounces white cheddar cheese, shredded
- 3/4 pounds bacon, cooked and crumbled
- 1 jalapeño, seeded and finely diced
- 2-3 tablespoons chopped green onions
- sour cream
Directions:
- Preheat the oven to 350º F.
- Scrub and rinse the potatoes under cold water and then pat them dry.
- Rub the potatoes with olive oil massaging it into the skin. Place the potatoes on a baking sheet and bake for 45-60 minutes or until a fork can easily pierce through the biggest potato.
- Allow the potatoes to cool until cool enough to handle. Cut the potatoes in half horizontally and scoop out the flesh, leaving a little bit on the bottom and sides of the potatoes. Place the potatoes skin, skin side up on the baking sheet.
- Using oven mitts, move the oven rack to the highest position and turn on the broiler.
- Broil the potato skins for 4 minutes, rotate the baking sheet halfway through the cooking time, or until the skin is crispy.
- Remove the baking sheet from the oven and carefully turn the potatoes over. Brush the insides of the potato skins with olive oil and season with black pepper.
- Broil for 4-6 minutes, rotating the baking sheet halfway through, or until the potatoes are golden brown in spots.
- Preheat the oven to 375º F.
- Evenly sprinkle the cheese inside the potato skins and then top with the bacon and jalapeños.
- Bake for 5-6 minutes or until the cheese has melted.
- Remove the baking sheet from the oven and sprinkle the potato skins with the green onions.
- Serve with sour cream if desired.
Enjoy!!!
Notes:
I use the potato flesh that is scooped out to make mashed potatoes.
The nutritional information will vary quite a bit depending on how much olive oil you use.
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Nutrition Facts |
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Servings: 20, one potato skin per |
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Amount Per Serving |
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Calories: 176 |
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Total Fat |
8.6g |
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Saturated Fat |
3.5g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Trans Fat |
0g |
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Cholesterol |
27.5mg |
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Sodium |
218.3mg |
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Potassium |
0.1mg |
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Total Carbohydrates |
20.1g |
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Dietary Fiber |
0.2g |
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Sugars |
0.1g |
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Protein |
6.7g |
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Vitamin A 3.1% Vitamin C 5.5% |
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Calcium 7.1% Iron 0.1% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Simply Scratch.
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