Ingredients with Measurements:
- 6 medium-sized potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup Queso de El Burgo cheese, shredded
- 1/4 cup green onions, chopped
- 1/4 cup bacon bits
- 1/4 cup sour cream
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Spoon
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the potatoes. Pat them dry with a paper towel.
3. Pierce the potatoes with a fork a few times. This will allow steam to escape while they bake.
4. Rub the potatoes with olive oil and sprinkle with salt and pepper.
5. Wrap each potato in aluminum foil and place them on a baking sheet.
6. Bake the potatoes for 45-50 minutes, or until they are tender when pierced with a fork.
7. Remove the potatoes from the oven and let them cool for a few minutes.
8. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato in the skin.
9. In a mixing bowl, combine the potato flesh, shredded Queso de El Burgo cheese, green onions, and bacon bits. Mix well.
10. Spoon the mixture back into the potato skins.
11. Bake the potato skins for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Remove the potato skins from the oven and let them cool for a few minutes.
13. Serve the potato skins with a dollop of sour cream on top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 12 potato skins.
Nutritional information:
Calories: 180
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 310mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Queso de El Burgo cheese can be substituted with any other type of shredded cheese.
- Green onions can be substituted with chopped chives or diced red onions.
- Bacon bits can be substituted with crumbled cooked bacon or diced ham.
Variations:
- Add diced jalapeños for a spicy kick.
- Substitute the bacon bits with cooked sausage or ground beef.
- Top the potato skins with diced tomatoes and avocado for a fresh twist.
Tips and tricks:
- Make sure to pierce the potatoes with a fork before baking to prevent them from exploding in the oven.
- Use a sharp knife to cut the potatoes in half lengthwise.
- Don't overmix the potato filling, as it can become gummy.
- Serve the potato skins hot for the best flavor.
Storage instructions:
Store any 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 preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the potato skins on a platter and garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
- Diced tomatoes
- Avocado slices
- Sliced jalapeños
Pairings:
- Serve the potato skins with a side salad for a complete meal.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Garden salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the potato skins are not crispy enough, bake them for an additional 5-10 minutes.
- If the cheese is not melted enough, broil the potato skins for a few minutes.
Food safety advice:
- Make sure to wash and scrub the potatoes thoroughly before baking.
- Store any leftover potato skins in the refrigerator and consume within 3 days.
Food history:
Queso de El Burgo is a Spanish cheese made from sheep's milk. It is known for its tangy flavor and crumbly texture.
Flavor profiles:
The Queso de El Burgo Potato Skins are savory and cheesy, with a hint of smokiness from the bacon bits.
Serving suggestions:
Serve the Queso de El Burgo Potato Skins as an appetizer or a side dish at your next party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A