'Steel' Away Potato Skins

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These potato skins are so good you will want to ‘steel’ them away to have them all to yourself. They are really easy to make and that’s a good thing because you will want to make lots so no one gets ‘sacked’ trying to run off with them.

Kristy

Ingredients:

• 4 larger sized red potatoes
• 1 tbsp olive oil or Garlic Gold Oil
• 4 ounces fully cooked Chorizo sausage (check the ingredients to be sure there are no unhealthy or unnecessary additives- I used Wellshire all natural brand), diced
• 1/2 cup Monterey Jack cheese, shredded
• 2-3 green onions, thinly sliced
• 2 tbsp low fat sour cream (optional)

Preparation:

1. Preheat the oven to 350 degrees.
2. Place the potatoes on a baking sheet (lined in foil for easy clean up) and drizzle with oil. Bake until tender, remove from the oven and let cool slightly.
3. Turn oven temperature up to 425 degrees.
   

   Cut each baked potato into 6 wedges

4. Cut the potatoes into sixths. Scoop out the potato pulp leaving 1/4 inch on the skin.
   

   After the pulp is removed, place the skins back on the baking sheet and bake until lightly crisp

5. Place the skins back on the baking sheet and return to the oven for 10-15 minutes more or until the skins are slightly browned.
6. While the skins are baking, heat the chorizo on medium heat in a skillet.
   

   Top with cheese and chorizo and bake until the cheese is melted

7. Remove the skins from the oven when done and top with cheese and chorizo.
8. Return to the oven for about 5 minutes or until the cheese is melted.
9. Top with the green onions and sour cream (if using).

Nutritional Info:

Makes 8 servings.

Serving size 3 potato skins.

Nutrients per serving:  Calories: 216, Cal. from Fat: 55, Total Fat: 6g, Sat. Fat: 2.5g, Carbs: 30g, Fiber: 3g, Sugars: 2g, Protein: 11.5g, Sodium: 188.5mg, Chol: 12.5mg

Notes:

Any leftover potato skins (not likely to happen but just in case!) can be stored in an airtight container in the fridge and reheated in the oven or microwave.