ETNT - Spicy Potato Skins

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 399.8
  • Total Fat: 10.9 g
  • Cholesterol: 32.4 mg
  • Sodium: 409.3 mg
  • Total Carbs: 60.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 14.7 g

View full nutritional breakdown of ETNT - Spicy Potato Skins calories by ingredient
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Number of Servings: 4

Ingredients

    4 large Potato, raw (approx 1300 grams/2.87 lbs)
    Pam Olive Oil
    Salt and Pepper to taste
    1/2 Cup 2% Milk
    1 Tbsp Butter
    1/2 cup Sargento Classic Sharp Cheddar Shredded - divided
    4 Scallions chopped - divided
    1/4 Tsp Chipotle Peppper
    1/4 Cup Daisy Light Sour Cream
    4 pieces Oscar mayer center cut bacon, cooked and crumbled

Directions

Preheat oven to 400

Coat potatoes with olive oil and lightly salt the skins. Bake for about 90 minutes, until tender.

Cut potatoes in half and, when cool enough to handle, carefully scoop out the warm flesh into a bowl (leave a thin layer of potato intact to help prevent tearing). Add the milk, butter,1/2 the cheese and most of the scallions (leave a little out for garnish) and stir until smooth. Season with salt and pepper.

Preheat the broiler. Carefully scoop the mashed potatoes into the hollowed-out potato halves. Top with a remaining cheese and place under the broiler until the tops are brown and crispy. 3 to 5 minutes.

Mix the chipotle pepper with the sour cream and place a dollop on each cooked potato. Finish each with bacon and remaining scallops.

Serving Size: 4

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