Ingredients and Weight:
- 8 medium-sized russet potatoes (about 2 1/2 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16-ounce) container sour cream
- 1 (10-ounce) can cheddar cheese soup
- 1 (4-ounce) can chopped green chiles, drained
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped bacon
- Chopped chives, for garnish
Preparation Time:
- 15 minutes
Cooking Time:
- 60 minutes
Difficulty Level:
- 2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Wash potatoes and scrub off any dirt.
- Cut potatoes in half lengthwise and scoop out the flesh, leaving a thin shell.
- Drizzle potato skins with olive oil and sprinkle with salt and pepper.
- Place potato skins cut-side up on a baking sheet.
- Bake for 30 minutes, or until skins are golden brown and crispy.
- In a medium bowl, combine sour cream, cheddar cheese soup, green chiles, and half of the shredded cheddar cheese.
- Fill each potato skin with the cheese mixture.
- Bake for an additional 30 minutes, or until cheese is melted and bubbly.
- Top with remaining shredded cheddar cheese, bacon, and chives.
Nutritional Information:
- Serving Size: 2 potato skins
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 500mg
- Carbohydrates: 35g
- Protein: 15g
Dish Characteristics:
- Crispy and flavorful potato skins
- Creamy and cheesy filling
- Bacon and chives add a savory touch
- Quick and easy to make
- Perfect for parties or snacks
User Comments:
- "These potato skins were a hit at my party! They were so easy to make and everyone loved them."
- "The cheese filling was rich and flavorful, and the bacon added a nice crunch."
- "I made these potato skins ahead of time and reheated them in the oven before serving. They were still crispy and delicious."
- "I used a different type of cheese soup and it worked just as well."
- "I added some chopped jalapeños to the filling for a little spice."
Special Precautions and Tips:
- Be careful when scooping out the potato flesh. Don't cut too deep or the potatoes will crack.
- If the potato skins start to burn, cover them with aluminum foil.
- Let the potato skins cool slightly before filling them. This will help prevent the cheese from melting out.
- Leftover potato skins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven before serving.
