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Baked Potato Skins Recipe
|Baking potatoes||13 Large, scrubbed and pricked|
|Bacon||1 Pound, chopped|
|Mushrooms||1 Pound, sliced|
|Sour cream||3 1⁄2 Cup (56 tbs)|
Serving size: Complete recipe
Calories 5645 Calories from Fat 2186
% Daily Value*
Total Fat 250 g384.8%
Saturated Fat 117.6 g588%
Trans Fat 0 g
Cholesterol 538.6 mg179.5%
Sodium 3111.5 mg129.6%
Total Carbohydrates 748 g249.5%
Dietary Fiber 57 g227.9%
Sugars 60.3 g
Protein 147 g293.3%
Vitamin A 146.2% Vitamin C 403.1%
Calcium 141.3% Iron 212.5%
*Based on a 2000 Calorie diet
Cut each potato in half and scoop out the insides to within 1/2 inch of skin.
Use the scooped-out potato for another dish.
Brush the insides of the potato shells with oil and return to the oven to bake for 15 minutes, until crispy.
Meanwhile, fry the bacon, without additional fat, until crispy and golden.
Add the mushrooms and pepper and cook until softened, about 5 minutes.
Drain well on paper towels.
Fill the center of each potato skin with the bacon filling and top with sour cream.
Sprinkle with paprika and serve hot.