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 in your style buds. Proving that even the standard spud can be part of the fiesta in model.
Take a look at the total recipe under:
NUTRITIONAL INFO
CHEESY RANCH POTATO SKINS
Yields: 8 servings | Serving Measurement: 1 potato pores and skin
Energy: 190 | Protein: 9g | Fats: 8g | Web Carb: 18g
Whole Carb: 20g | Sugar: 1g
Substances
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
Technique
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 means).
Let cool for 20 minutes. Reduce 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.
