Mitchell's Loaded Baked Potato Skins

Mitchell's Loaded Baked Potato Skins
You can never have too many hor d'oeuvre recipes, so give Mitchell's Loaded Baked Potato Skins a try. One portion of this dish contains approximately 9g of protein, 9g of fat, and a total of 199 calories. This recipe serves 8. A mixture of sharp cheddar cheese, bottled salsa, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 42
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OvenOven
2
Bake potatoes at 425 for 1 hour or until done; cool slightly.
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PotatoPotato
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OvenOven
3
Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use.
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PotatoPotato
4
Place potato shells on baking sheet; spray inside of shells with cooking spray.
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Cooking SprayCooking Spray
PotatoPotato
Pasta ShellsPasta Shells
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Baking SheetBaking Sheet
5
Bake at 425 for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells.
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PepperoniPepperoni
CheeseCheese
PotatoPotato
Pasta ShellsPasta Shells
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OvenOven
6
Bake at 425 for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.
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Sour CreamSour Cream
CheeseCheese
OlivesOlives
OnionOnion
SalsaSalsa
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OvenOven
DifficultyHard
Ready In45 m.
Servings8
Health Score8
Dish TypesSide Dish
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