El Dorado Potato Skins
There is a good reason potato skins have been around for so long – now try them with Finishing Sauce!
30 min
16 servings
120 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 120, Fat 4.5 g (Saturated 2 g, Trans 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.