Zutaten für Potato Skins
- 4 large russet potatoes
- Cooking Oil
- 1 teaspoon chili powder
- 1/2 teaspoon hot pepper sauce (or to taste)
- 4 slices bacon, cooked and crumbled
- Tomatoes
- 2 tablespoons chopped green onions
- Cheddar Cheese
- Sour cream, for serving (optional)
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Zubereitung von Potato Skins
- Preheat oven to 425°F (220°C). Scrub potatoes thoroughly and pierce all over with a fork.
- Bake potatoes directly on the oven rack for 40-45 minutes, or until tender. Let cool completely.
- Once cool, carefully cut each potato lengthwise into 4 wedges.
- Using a spoon, scoop out most of the potato flesh, leaving about a 1/4-inch border. Chop the scooped potato and set aside.
- In a small bowl, whisk together olive oil, chili powder, and hot pepper sauce.
- Brush the inside of each potato wedge with the oil mixture.
- Arrange potato wedges in a single layer on a baking sheet.
- Sprinkle the inside of each wedge with some of the chopped potato, then top with crumbled bacon, chopped tomatoes, and green onions.
- Sprinkle generously with shredded cheese.
- Bake for 10-15 minutes, or until cheese is melted, bubbly, and golden brown, and wedges are heated through.
- Serve immediately with sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
14g
Carbs
11g
