Try this Easy potato skins recipe, or contribute your own.
- Carbohydrate 0.00102150000043806 g
- Cholesterol 3.66037500156972 mg
- Fat 1.38089775059219 g
- Fiber 0 g
- Protein 0.0144712500062059 g
- Saturated Fat 0.874540200375039 g
- Serving Size 1 1 round (2g)
- Sodium 9.80640000420539 mg
- Sugar 0.00102150000043806 g
- Trans Fat 0.0966679500414551 g
- Calories 12 calories
Step-by-step
- Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
- Wash potatoes and then cut the ends of the potatoes off and discard.
- Next cut the rest of the potatoes into approximately 1/2 inch slices.
- Brush both sides and edges of the potatoes with butter and sprinkle with salt.
- Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned.
- Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
- When potatoes are done, top with cheese, bacon and green onions.
- Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.
- These also taste great topped with a little sour cream.
- Enjoy!
Standard ingredient lists omit the physical mechanics of starch management, treating potatoes as uniform blocks rather than living cells filled with moisture. Baking potatoes like Russets contain high starch levels that dictate how much fat they absorb and how crisp their exteriors become in a 400-degree oven.
Selecting the Starch Base
High-solid tubers yield better structural integrity during slicing than waxy varieties. Large baking potatoes should be scrubbed thoroughly to remove grit before cutting into precise half-inch rounds. Brushing melted butter across both surfaces provides the necessary lipid barrier to conduct dry oven heat efficiently.
Fresh Versus Preserved Elements
Pre-packaged bacon bits lack the rendered fat and chewy texture that freshly cooked and crumbled bacon provides to the topping layer. Real bacon releases warm animal fats into the melting cheddar during the final 3 to 5 minutes of oven time, fusing the dairy and meat components together.
Thermal Control and Bounding
Foil-lined baking sheets treated with non-stick spray prevent sticking while promoting even bottom browning. Flipping the potato slices precisely at the 15-minute mark ensures uniform heat distribution across both sides before the dairy toppings are applied.
