Scrub the potatoes, dry them and prick with a fork 3 or 4 times on each side. Place the potatoes on a microwave safe plate and microwave on high for 5 minutes. Turn the potatoes over and continue cooking 8 to 10 minutes more, until tender when pierced with a fork. (Times will vary according to your microwave.)
Let the potatoes cool a few minutes for easier handling. Cut the potatoes in half lengthwise. Holding one half of potato in one hand, use a small teaspoon to scoop out the inside, leaving 1/4 inch of potato on the skin. Continue in this manner until you have scooped out all 12 halves. Use the scooped out inside of potatoes for another use. Cut each half into half and you will have 24 skins to prepare for topping. Sprinkle the inside of the potato skins with one half of the salt and pepper. Spray the inside and outside of the skins with the cooking spray. The skins will be baked empty first.
Preheat oven to 475. Place a baking sheet in the oven to heat at the same time.
Meanwhile, fry the bacon until crisp and drain on paper towels. Crumble or chop and set aside. Wipe the skillet clean and heat the olive oil. Cook the onion and jalapeno pepper for about 10 minutes or until softened and golden in color. Add the onion mixture to the bacon. Set aside to cool.
Toss 1 1/2 cups of shredded cheese with the cornstarch. Add the cheese to the bacon and onion mixture.
When oven and pan have reached to temperature, place the prepared skins on the hot pan. Roast the skins for about 15 minutes and remove from oven.
Place a heaping spoonful of bacon, onion and cheese topping on each skin. Use the remaining 1/2 cup of cheese to sprinkle on top of the skins and bake for 5-7 minutes until all is heated and cheese melts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (321g)|
|Recipe Makes: 6|
|Calories from Fat: 306 (55%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 71.6mg||22 %|
|Sodium 983.6mg||34 %|
|Potassium 1043.1mg||27 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 40.2g|
|Protein 20.1g||29 %|
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: 555
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I recommend following it with this recipe
"Using the scooped out potato from Loaded Potato Skins for the mashed potatoes required for this recipe is a great way to use leftovers." —
If you like it, you might also try this
"Think of a great loaded baked potato flavor with the extra zing of ranch dressing and then roasted potatoes that are slightly crispy as opposed to fluffy and baked. These potatoes make a great side dish with most anything, and just perfect for a barbeque or pot luck dinner. Try it; your family and friends will thank you!" —
What would you serve with this? Link in another recipe