Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Bacon | 1 slice cooked (8g) | 43 |
| Chive | 1 tbsp (3g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Bacon, thick sliced 36 oz
- Cranberries, dried 6 oz
- Water 16 fl oz
- Mozzarella Cheese, shredded 30 oz
- Bleu Cheese, crumbled 30 oz
- Simplot Classic Skin-on Potato Boats 96 oz
- Chives, fresh, chopped for garnish
- Ranch Dressing, prepared 72 fl oz
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Directions
Place the bacon in a single layer on a parchment paper lined sheet pan. Cook bacon for 12-15 minutes in a preheated 375°F oven. Drain grease and crumble the bacon, reserve. Place dried cranberries in a small saute pan with water and simmer until almost all the liquid is absorbed. In a bowl, toss the mozzarella with the bleu cheese until well blended. Fry the Simplot Classic Skin-on Potato Boats in a fryer at 350°F for 5 1/2 minutes, drain. For each serving, place 4 prepared Simplot Classic Skin-on Potato Boats on a sheet pan and stop with 2 oz of cheese blend, 1/2 oz of bacon, 1/2 oz of cranberries, and top with 1/2 oz cheese. Place the pan under a salamander or in a hot oven until the cheese melts. Sprinkle with chopped chives. Transfer to a serving plate along with 3 oz of Ranch Dressing