At any weekend get-together, this favourite pub grub will be welcome. Set the skins out with fresh toppings so your guests can personalize their own.
- Portion size 8 servings
Ingredients
Toppings:
Method
Scrub potatoes; prick several times with fork. Bake in 450°F (230°C) oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls (reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450°F (230°C) oven until cheese is melted, about 10 minutes.
Toppings: Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.
Nutritional facts <b>Per serving:</b> about
- Sodium 454 mg
- Protein 11 g
- Calories 312.0
- Total fat 16 g
- Cholesterol 28 mg
- Saturated fat 7 g
- Total carbohydrate 33 g
%RDI
- Iron 24.0
- Folate 13.0
- Calcium 18.0
- Vitamin A 11.0
- Vitamin C 45.0
