Ingredients for Loaded Red Potato Skins
- Red Potatoes
- 1 1/2 cups shredded sharp cheddar cheese
- Mayonnaise
- Scallion
- 6 slices bacon, cooked and crumbled
- Fresh Basil Leaves
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How to Make Loaded Red Potato Skins
- Preheat oven to 400°F (200°C).
- Wash and pierce 4 large russet potatoes several times with a fork. Place on a large baking sheet and bake for 35-40 minutes, or until tender.
- Let potatoes cool completely until easily handled.
- Cut each potato in half lengthwise. Cut a thin slice (about 1/8 inch) from the bottom of each half to create a stable base.
- Using a small spoon or melon baller, scoop out the potato pulp, leaving a 1/4-inch thick shell. Set shells aside and reserve the potato pulp.
- In a large bowl, lightly mash the reserved potato pulp.
- Add the cooked bacon, cheddar cheese, green onions, and spices. Mix well to combine.
- Spoon the mixture evenly into the potato skins.
- Place the stuffed potato skins back onto the baking sheet.
- Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown, and the potato skins are heated through. Watch carefully to prevent burning.
- Serve immediately with sour cream.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
16g
Fat
79g
Carbs
11g
