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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (353g) Recipe makes 6 servings |
||
| Calories 503 | ||
| Calories from Fat 267 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.8g | 45% | |
| Saturated Fat 13.7g | 68% | |
| Monounsaturated Fat 11.1g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 564mg | 23% | |
| Potassium 1105mg | 31% | |
| Total Carbohydrate 41.3g | 13% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 2.3g | ||
| Protein 18.6g | 37% | |
" Pizza Pan" Potato Skins
By: *Pixie*
Apr 24, 2003
There's a pub we go to that makes their own french fries, and instead of throwing out the skins, they fry them up and bake them with toppings in a pizza pan. They bring them sizzling to your table in the pizza pan with sour cream for dipping. Dare I say that they are better than the french fries? Not a low calorie item but so good. This is my attempt to duplicate them.
SERVES 6
Ingredients
- 3 lbs potatoes, scrubbed
- 1/2 lb bacon, diced
- 2 cups cheddar cheese, grated
- 5 green onions, diced
- oil (for deep frying)
- salt (to taste)
- sour cream (for dipping)
Directions
1
Preheat oven to 375°F.2
Cook the diced bacon until crispy, remove from bacon fat and drain on paper towel.3
Forget everything you were ever taught about peeling potatoes, and peel them with a knife leaving a good bit of potato on the skin.4
Retain center of potatoes for another recipe, or slice them into wedges and cook in the same manner as the potato skins.5
Deep fry the potato skins until crispy and golden.6
Drain thoroughly and salt to taste.7
Spread the potato skins evenly on a pizza pan.8
Sprinkle evenly with the green onions, cheese and bacon.9
Bake for 10-15 minutes until hot and cheddar is melted.10
Serve hot with sour cream for dipping.
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- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: MarieAlice
On Aug 19, 2003
These were really very,very good. I did not fry the potato skins, however, I chose to shake them in a plastic bag with a little olive oil and seasonings, and then baked them at 230*C for about 20 minutes,until crispy,then added the toppings. I also used low fat cheddar and instead of sour cream for dipping, I used low fat ranch dressing. Overall a winner!!!
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