Cheesy Potato Skins

By Tonya_Speed

NUTRITION per serving: 230 Calories; 18g Fat; 9g Protein; 8g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 364mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 3 Fat.

Ingredients

• 4 large Russet potatoes, baked and cooled
• 2 tablespoons butter, melted
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup cooked chopped bacon
• 4 green onions, chopped fine
• Salt and pepper to taste

Details

Servings 8
Adapted from savingdinner.com

Preparation

Step 1

Cut potatoes lengthwise into fourths; carefully scoop out the pulp, leaving about 1/4 inch of potato to make the shells. Save the potato pulp for another use (I see hash browns in your future).
Set the oven to broil. Place the potato shells, skin side down on the rack in the broiler (you want to be able to see the inside of the potato). Brush with butter, salt and pepper to taste. Broil (4-5 inches away from the heat) for 8 to 10 minutes or until crisp and brown. You will want to baby-sit these guys to make sure they don’t get overly done, too.
Sprinkle cheese over the potato and broil for about 30 seconds (again, babysitting the taters is in order here) or until cheese is hot and melted. Serve hot with sour cream, bacon and green onions.