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Potato Skins

So good with so many things. Potato skins have been around since the 1970’s and we love them with any kind of finger food, whether it’s a casual affair or a really nice tasting menu. Considering potatoes are a pretty high carb food, potato skins aren’t too bad.
Course Side Dish
Cuisine North American
Keyword Potatoes

Ingredients

*4 Russet Potatoes, baked, quartered and flesh removed except for ¼ inch

  • 33 GRAMS = 6 CHO
  • 36 GRAMS = 7 CHO
  • 40 GRAMS = 8 CHO
  • 2 TBSP olive oil 0 CHO
  • 6 slices bacon 0 CHO
  • 2 cups (149 gr) cheddar cheese, grated 0 CHO
  • 2 Green onions thinly sliced 0 CHO
  • Sour Cream 1 CHO/TBSP
  • Salsa 2 CHO/TBSP
  • Hot Sauce 0 CHO

Instructions

  1. Line a sheet pan with foil and pre heat oven to 400. Pierce potatoes with a fork 2 or 3 times and lightly rub olive oil over the potatoes. Set potatoes on sheet pan and bake for 1 hour. Test by piercing with a fork again. It should go in and out easily.
  2. Meanwhile cook bacon over medium heat. When crisp but not burned, remove bacon with tongs to paper towel. Chop bacon and set aside. Keep remaining bacon fat.
  3. Let potatoes cool about 30 minutes. When you are able to handle them, quarter and remove all flesh with a spoon except ¼ inch. Weigh and try to get a consistent CHO. Set quartered potatoes back on tin foil lined sheet pan. 10 minutes before serving, turn on broiler and move rack to second from top slot.

  4. Warm remaining bacon grease and with a pastry brush lightly baste the potato skins. Add salt and pepper to potato skins.  Broil for 3 minutes and then sprinkle with cheese and bacon bits. Broil for another 3 -5 minutes or until cheese is melted and a little golden.

  5. Remove from oven, sprinkle with sliced green onions and a dollop of sour cream.
  6. Serve with salsa or hot sauce on the side.

  7. *Buy 4 potatoes about the same size, so that you can weigh the quarters and get consistent weight of each. Keep potato flesh for another use.