Cheat on Potato Skins with Potato Skins. For Nationwide Tortilla Day, we’re tipping our hats to the Wild West. These skins utilizing Quest Ranch Chips are a taste stampede on your style buds. Proving that even the standard spud can be a part of the fiesta in type.
Take a look at the complete recipe under:
NUTRITIONAL INFO
CHEESY RANCH POTATO SKINS
Yields: 8 servings | Serving Measurement: 1 potato pores and skin
Energy: 190 | Protein: 9g | Fats: 8g | Internet Carb: 18g
Whole Carb: 20g | Sugar: 1g
Elements
CHEESY RANCH POTATO SKINS
- 4 medium russet potatoes (about 190g every)
- 1 tbsp butter, melted
- ¾ cup cheddar cheese, shredded
- 4 strips bacon, crumbled
- 1 bag Quest Ranch Tortilla Chips, crushed
- 4 bitter cream
- 1 jalapeno, sliced
- 1 tbsp chives, chopped
Methodology
- Preheat the oven to 400ºF and put together a baking sheet with parchment paper.
- Pierce potatoes with a fork and place them onto the baking sheet and bake for 1 hour (or microwave for 10 minutes flipping half method).
- Let cool for 20 minutes. Lower the potatoes in half lengthwise and scoop out the middle, leaving ¼ of potato.
- Every potato half ought to weigh about 65g. Brush with melted butter and sprinkle with salt and pepper.
- Flip the oven to broil and bake the potato skins once more for 3 minutes, flip over and bake for a further 3 minutes.
- In the meantime, in a bowl, stir collectively the cheese, bacon and crushed chips.
- Take away the potato skins from the oven and stuff with cheese filling.
- Return to the oven for 3-5 minutes. End with bitter cream, jalapeno slices and chives. Serve.
