Ingredients

  • 6 baking potatoes (larges, about 4 pounds)
  • 1/4 teaspoon salt (each, and pepper)
  • 1 cup shredded cheddar
  • 8 slices bacon
  • 4 plum tomatoes (chopped)
  • 3 green onions (chopped)
  • 1/2 cup oil-packed sun-dried tomatoes (chopped)
  • 1/2 cup pesto (or chopped pitted olives)
  • 1/2 cup light sour cream

Directions

  1. Scrub potatoes; prick several times with fork. Bake in 450 F oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
  2. Cut lengthwise in half; scoop out flesh, leaving 1/2-inch thick walls
  3. (reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450 F oven until cheese is melted, about 10 minutes.
  4. Toppings: Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.
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NutritionView more

610Calories
Sodium37%DV880mg
Fat62%DV40g
Protein47%DV24g
Carbs14%DV41g
Fiber40%DV10g

PER SERVING *

Calories610Calories from Fat360
% DAILY VALUE*
Total Fat40g62%
Saturated Fat17g85%
Trans Fat
Cholesterol80mg27%
Sodium880mg37%
Potassium1670mg48%
Protein24g47%
Calories from Fat360
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber10g40%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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