Try this Crisp Potato Skins with Chili Cheese Dip recipe, or contribute your own.
Suggest a better descriptionScrub potatoes and dry thoroughly, do not peel. Poke each potato twice with a fork. Bake in preheated 400 F (200 C) oven for 1 hour, turning once, until skins are crisp and flesh is soft when pierced with a knife. Remove from oven and cool. Cut in half and scoop out flesh, leaving about 1/4 inch (.5 cm) of potato in the shell (save unused flesh for another use). Cut each potato half into three wedges.
Heat oil in a medium heavy bottom pan. Gently lower batches of potato skins in moderately hot oil. Cook for 1 to 2 minutes or until golden and crisp. Drain on paper towels. Serve immediately with Chili Cheese Dip.
CHILI CHEESE DIP: Heat oil in a small pan. Add onion and cook over medium heat for 2 minutes or until soft. Add garlic and chili powder, cook for 1 minute stirring. Add sour cream and stir until mixture is warm and thinned down slightly; add cheese and stir until melted and mixture is almost smooth. Serve hot.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 358 | ||
Calories from Fat: 141 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 49mg | 15 % | |
Sodium 289.2mg | 10 % | |
Potassium 950mg | 25 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 37g | ||
Protein 15.8g | 23 % | |
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: 358
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