Loaded Potato Skins

Amanda

Quick, easy loaded potato skins with cheese and bacon served with a crème fraîche and chive dip.

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Prep Time 10

Cook Time 30

Total Time 30

Course Appetizer

Cuisine American

Servings

Calories 792 kcal

Ingredients

8 medium potatoes
200 g lardons or chopped bacon
200 g cheddar or Red Leicester
oil for greasing
250 g crème fraîche
2 tablespoon chopped chives

Instructions

Cook the potatoes in the microwave for 7 minutes each side until tender.
Dry fry the lardons.
Slice the potatoes in half and scrape out the middle, leaving an even shell.
Grate the cheese..
Preheat the tray and oven at 180 degrees.
Fill the shells with the lardons and top with cheese.
Oil the oven tray lightly and add the potatoes.
Cook for 15-20 minutes until golden and serve with the chives and crème fraîche.

Notes

Make these vegetarian by using fried onion or mushrooms instead.
Sprinkle with dried basil or other herbs before baking.

Nutrition

Calories: 792kcalCarbohydrates: 62gProtein: 27gFat: 49gSaturated Fat: 24gCholesterol: 118mgSodium: 712mgPotassium: 1668mgFiber: 7gSugar: 5gVitamin A: 909IUVitamin C: 68mgCalcium: 470mgIron: 3mg

Keyword potato skins

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