El Dorado Potato Skins
Side DishesVegetarianGluten-freeAppetizers & Small BitesDinnerGame DayLow-sodiumSugar ConsciousLunchSheet Pan
30 min
16 servings
There is a good reason potato skins have been around for so long – now try them with Finishing Sauce!
Ingredients
- 4 large russet potatoes, cleaned with skins on
- 1⁄4 cup unsalted butter, melted
- Sea Salt, to taste
- Black Pepper, to taste
- 1⁄2 cup prepared El Dorado Sauce
- 1 cup grated cheese, optional
Preparation
- Cut each potato in half and rinse in cold water. Place in Multipurpose Steamer and microwave with lid on, approximately 10–15 minutes, until tender. Alternatively, pierce whole potatoes with a fork. Bake directly on the oven rack at 350° F (175° C) until tender, approximately 1 hour.
- Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1⁄4-inch shell. Brush both sides with melted butter and season with Salt and Pepper. Bake, skin-side up, at 450° F (230° C) until crisp, about 15 minutes.
- Serve with a dollop of El Dorado Sauce and cheese, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 120, Fat 4.5 g (Saturated 2 g, 0 0 g), Cholesterol 10 mg, Sodium 25 mg, Carbohydrate 17 g (Fiber 1 g, Sugars 1 g), Protein 2 g.
Tips
For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.