Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Bacon | 1 slice cooked (8g) | 43 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 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
- 8 small baking potatoes
- Vegetable oil
- Garlic salt
- 2 cups (8 oz ) shredded cheddar cheese
- 12 slices bacon (optional), cooked and crumbled
- 2 tablespoons chopped fresh chives , divided
Directions
Scrub potatoes and rub skins with oil. Prick each potato several times with a fork.
Bake potatoes at 400°F for 30–45 minutes or until potatoes are done. Allow potatoes to cool to touch.
Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about ⅛ inch-thick shells. Reserve potato pulp for other uses.
Fry potato skins in hot oil (375°F) for 3–4 minutes or until browned. Remove potato skins and drain on paper towels .
Place potato skins, cut side up, on an ungreased baking sheet . Sprinkle with garlic salt and cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts.
Top potato skins with bacon if using them and 1 tablespoon chives.
Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins.