Ingredients for Cheese And Bell Pepper Stuffed Potato Skins
- Russet Potatoes
- 4 tablespoons cayenne pepper sauce (or to taste)
- 2 tablespoons butter, melted
- Red Bell Pepper
- Green Onion
- Cheddar Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheese And Bell Pepper Stuffed Potato Skins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cheese And Bell Pepper Stuffed Potato Skins
- Preheat oven to 400°F (200°C).
- Wash and dry potatoes. Cut each potato in half lengthwise.
- Scoop out most of the potato flesh, leaving a 1/4-inch thick shell. Reserve the scooped-out potato for another use (e.g., mashed potatoes).
- Brush the inside of each potato shell with 1/2 tablespoon of melted butter.
- Place potato skins on a large baking sheet.
- Broil for 8-10 minutes, or until the skins are golden brown and slightly crispy, flipping halfway through.
- While the skins broil, prepare the filling: In a medium bowl, combine the chopped bell pepper, cooked bacon, green onions, 3 tablespoons cayenne pepper sauce, and shredded cheddar cheese.
- Season with salt and pepper to taste. Mix well.
- Spoon the cheese and bell pepper mixture into each potato shell.
- Return the stuffed potato skins to the oven (or under the broiler) and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes before cutting each skin into quarters or thirds to serve.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
18g
Fat
32g
Carbs
22g
