Russets are fabulous baking potatoes. Cooked potato flesh can be used as a base for hash browns the next morning or puree into soups. Serve with sour cream for dipping.
- Portion size 36 servings
- Credits : Canadian Living Magazine: July 2007
Ingredients
Method
Scrub potatoes; pat dry. Prick several times with fork; rub with oil and sprinkle with salt. Bake in 425°F (220°C) oven until tender, about 1 hour. Let cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 24 hours.)Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls. Cut each half lengthwise in half; arrange, cut side up, on foil-lined rimmed baking sheet. In bowl, toss together bacon, Cheddar cheese and cayenne; sprinkle over potatoes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 425°F (220°C) oven until skins are crisp and cheese is melted, about 20 minutes. Transfer to platter. Sprinkle with green onions.
Nutritional facts Per piece: about
- Sodium 71 mg
- Protein 2 g
- Calories 59.0
- Total fat 3 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 5.0