Loaded Potato Skins

30 24 servings, 1 piece (53 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
15
min.
Total Time
30
min.
Servings

24 servings, 1 piece (53 g) each

We don't know too many people who would say no to these Loaded Potato Skins. But we added crumbled bacon and sour cream just to be sure.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cut potatoes lengthwise in half. Scoop out centres, leaving 1/4-inch-thick shells; cut shells crosswise in half. Discard removed centres or reserve for another use.
  • Place shells, skin sides down, on baking sheet; brush with oil. Bake 15 min. or until golden brown.
  • Remove potato shells from oven. Fill with cheese and bacon; bake 5 min. or until cheese is melted.
  • Top with sour cream and onions.

Make Ahead

The uncut baked potatoes can be stored in the refrigerator up to 24 hours before using as directed.

Make it Easy

Prepare as directed, substituting frozen waffle fries or french fries for the baked potato shells. Bake fries as directed on package. Place on serving plate; top with remaining ingredients as directed.

How to Bake Potatoes

Baking, or russet, potatoes are the best for baking. Scrub potatoes well and blot dry. Prick the skin of the potatoes with a fork so steam can escape. Bake at 425ºF for 45 min. to 1 hour or until tender.

Servings

  • 24 servings, 1 piece (53 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (53 g) each
AMOUNT PER SERVING
Calories 80
% Daily Value
Total fat 5g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 90mg
Carbohydrate 7g
Dietary fibre 1g
Sugars 0g
Protein 3g
   
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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