Scrub the potatoes clean then bake the potatoes in a 200°C oven for about an hour until the potatoes are cooked through and give a little when pressed.
While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 230°F. Brush or rub grapeseed oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Bake for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with spring onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (284g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 875 (89%)|
|Amt Per Serving||% DV|
|Total Fat 97.2g||130 %|
|Saturated Fat 35.7g||179 %|
|Monounsaturated Fat 41.3g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 159.1mg||49 %|
|Sodium 1620.9mg||56 %|
|Potassium 540.2mg||14 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.3g|
|Protein 21.8g||31 %|
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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: 983
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