Potato Skins – a delicious recipe with russet potatoes, cooking oil, chili powder, drops, bacon, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
scrub potatoes and prick with fork.
2
bake in a 425 oven for 40 to 45 minutes or till tender.
3
cool.
4
cut each potato lengthwise into 4 wedges.
5
scoop out the inside of each potato wedge cover and chill the leftover fluffy white part of potatoes for another use.
6
in a small bowl combine the oil, chill powder and hot pepper sauce.
7
Using a pastry brush, brush the inside of the potato wedges with the oil mixture.
8
place the potato wedges in a single layer on a large baking sheet.
9
sprinkle wedges with bacon, tomato and green onion:Top with cheese.
10
Bake about 10 minutes more or till cheese melts and potatoes are heated through.
11
if desired serve with sour cream.
12
Make ahead directions.
13
prepare as above.
14
except cover and chill assembled potato wedges for up to 24 hours before baking.
416
kcal
Calories
20
g
Fat
34
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 large russet potatoes, 2 teaspoons cooking oil, 1 teaspoon chili powder, 3 drops bottled hot pepper sauce, and more.
Yes, Potato Skins falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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