Try this Potato Skins with Cheese and Bacon recipe, or contribute your own.
Suggest a better descriptionBake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 190 | ||
Calories from Fat: 71 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 14.6mg | 4 % | |
Sodium 262mg | 9 % | |
Potassium 497.4mg | 13 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 19.5g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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