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Name: Lindas Potato Skins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3/4 c Cheddar cheese, shredded; 6 md Baking potatoes; 1/3 c Butter; 1/4 c Butter | mashed potato; 1/3 c Milk | You can add these; 1/3 c Green onion, thinly sliced; *-*-*; 6 sl Bacon, fried and crumbled; salt and pepper to taste

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INGREDIENTS

3/4 c Cheddar cheese, shredded
6 md Baking potatoes
1/3 c Butter
1/4 c Butter | mashed potato
1/3 c Milk | You can add these
1/3 c Green onion, thinly sliced
*-*-*
6 sl Bacon, fried and crumbled
salt and pepper ; to taste

Servings

INSTRUCTIONS

Salt & Pepper | potatoes, if desired. *-*-* Scrubb potatoes, dry, then pierce with fork several times. Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender. Let stand until cook enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8" potato in shell. Cover. Chill shells up to 2 days until ready to use for the skins. If desired, add the 1/3 cup milk, 1/4 cup butter, salt & pepper to use potato centers as mashed potatoes. When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp. Distribute some bacon, onion, and cheese in each shell. Bake just until cheese melts. Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving. You may want to double this recipe if you are serving several people, especially if they are hungry! From: Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6

NOTES

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Lindas Potato Skins

3/4 c Cheddar cheese, shredded
6 md Baking potatoes
1/3 c Butter
1/4 c Butter | mashed potato
1/3 c Milk | You can add these
1/3 c Green onion, thinly sliced
 *-*-*
6 sl Bacon, fried and crumbled
 salt and pepper to taste

Salt & Pepper  |  potatoes, if desired. *-*-*    Scrubb potatoes, dry, then pierce with fork several times. Arrange on a  baking sheet and bake in 375 degree oven for about 1 hour or until tender.  Let stand until cook enough to handle. Cut potatoes in half lengthwise and  scoop out centers, leaving 1/8" potato in shell. Cover. Chill shells up to  2 days until ready to use for the skins.    If desired, add the 1/3 cup milk, 1/4 cup butter, salt & pepper to use  potato centers as mashed potatoes.    When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the  butter, inside and out.  Place, cut side up, on baking sheet. Bake in a 500  degree oven for 20 minutes or until brown and crisp.    Distribute some bacon, onion, and cheese in each shell. Bake just until  cheese melts.  Serve hot.  If the potatoes are large, you may want to cut  in half crosswise before serving.    You may want to double this recipe if you are serving several people,  especially if they are hungry!    From:  Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: 6 Servings

Calories: 259
Calories from Fat: 93 (36%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.5g
Cholesterol 26.8mg		8 %
Sodium 108.6mg		4 %
Potassium 901.4mg		24 %
Total Carbohydrate 38.7g		11 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 35.8g
Protein 4.7g		7 %
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.

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Calories per serving: 259

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