Ingredients with Measurements:
- 4 large baking potatoes
- 1 can of Palmita Queso (14 oz)
- 1/2 cup of sour cream
- 1/4 cup of chopped green onions
- 1/4 cup of chopped bacon
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash the potatoes and dry them with a paper towel. Pierce each potato several times with a fork.
3. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until they are tender.
4. Remove the potatoes from the oven and let them cool for 10 minutes.
5. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato on the skin.
6. In a mixing bowl, combine the Palmita Queso, sour cream, green onions, and bacon. Mix well.
7. Spoon the Palmita Queso mixture into the potato skins, filling them evenly.
8. Place the potato skins back on the baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove the potato skins from the oven and let them cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe makes 8 potato skins.
Nutritional information:
- Calories per serving: 230
- Total fat: 11g
- Saturated fat: 5g
- Cholesterol: 25mg
- Sodium: 360mg
- Total carbohydrate: 24g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 8g
Substitutions for ingredients:
- You can use regular queso instead of Palmita Queso.
- You can use Greek yogurt instead of sour cream.
- You can use chopped chives instead of green onions.
- You can use turkey bacon instead of regular bacon.
Variations:
- You can add diced tomatoes to the Palmita Queso mixture.
- You can sprinkle shredded cheddar cheese on top of the potato skins before baking.
- You can add jalapeno peppers to the Palmita Queso mixture for a spicy kick.
Tips and tricks:
- Make sure to pierce the potatoes with a fork before baking to prevent them from exploding in the oven.
- You can bake the potatoes ahead of time and store them in the refrigerator until you're ready to make the potato skins.
- If you don't have a mixing bowl, you can mix the Palmita Queso mixture in a large Ziploc bag.
Storage instructions:
- Store leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the potato skins, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the potato skins on a platter with a dollop of sour cream on top.
- Garnish the potato skins with chopped parsley or cilantro.
Pairings:
- Serve the potato skins with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Grilled corn on the cob
Troubleshooting advice:
- If the potato skins are not crispy enough, you can broil them for a few minutes after baking.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store leftover potato skins in the refrigerator within 2 hours of cooking.
Food history:
- Potato skins were first popularized in the 1970s as a bar food.
Flavor profiles:
- The Palmita Queso Potato Skins are cheesy, creamy, and savory.
Serving suggestions:
- Serve the Palmita Queso Potato Skins as an appetizer or a side dish.
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