Zutaten für Stuffed Potato Skins
- New Potatoes
- Extra Virgin Olive Oil
- Extra Sharp Cheddar Cheese
- 1/4 cup sour cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Paprika (to taste)
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Zubereitung von Stuffed Potato Skins
- Preheat oven to 400°F (200°C).
- Wash and pierce 4 large russet potatoes with a fork several times. Arrange in a single layer on a large baking sheet.
- Drizzle potatoes with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Roast uncovered for 40-45 minutes, or until tender when pierced with a fork.
- Let potatoes cool slightly until easily handled. Halve each potato lengthwise.
- Using a melon baller or spoon, scoop out most of the potato flesh, leaving about 1/4-inch border. Reserve the scooped potato flesh in a bowl.
- Return the potato skins to the baking sheet.
- In a bowl, mash the reserved potato flesh. Stir in 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Sprinkle the inside of each potato skin with 1/2 teaspoon salt.
- Fill each potato skin generously with the potato-cheese mixture.
- Sprinkle paprika over the stuffed potato skins.
- Bake for 15-20 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
14g
Carbs
10g
