Oven Crisped Potato Skins With Bacon, Onion And Sour Cream Recipe
Servings: 2
Ingredients
- 2 lb (4 large) russet potatoes, scrubbed
- 5 x bacon slices, diced
- 2 Tbsp. melted butter
- 1 x salt
- 1 x freshly grnd black pepper
- 1 x about 1/4 c. lowfat sour cream
- 1 lrg whole green onion, finely minced
Directions
- Preheat oven to 425F.
- Bake potatoes for one hour or possibly till tender. Remove from oven, allow to cold sufficient to handle, cut in half, and scoop out most of the potato flesh leaving 1/4-inch thick shell (reserve potato flesh for another use).
- Meanwhile, cook bacon in small skillet till crisp; remove with slotted spoon to paper towel-lined plate to drain.
- Turn oven heat up to 450F. Brush both sides of potato skins with butter and place on baking sheet. Sprinkle with salt and pepper.
- Bake for 12 min or possibly till crisp. Remove from oven, dollop each shell with lowfat sour cream, sprinkle with green onion and bacon bits.
- Serves 2
- WARNER, JoieAll the Best Potatoes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 2 servings | |
| Calories 438 | |
| Calories from Fat 396 | 90% |
| Total Fat 44.19g | 55% |
| Saturated Fat 18.17g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 688mg | 29% |
| Potassium 187mg | 5% |
| Total Carbs 1.37g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.29g | 0% |
| Protein 8.75g | 14% |
