Baked Potato Skins
Steaming and then baking the potato skins, instead of frying, gives you a healthier version of this popular appetizer. Use the excess potato for a side of mashed potatoes.
INGREDIENTS | SERVES 6
6 Idaho potatoes
2 cups water
1 tablespoon vegetable oil
8 ounces shredded Cheddar cheese, or vegan Cheddar, such as Daiya Cheddar Style Shreds
⅛ cup soy bacon bits, such as Bac-Os
4 tablespoons thinly sliced scallions
¼ cup sour cream, or soy sour cream
Preheat the oven to 400°F.
Wash the potatoes, then slice each in half lengthwise. Pour 2 cups water into the pressure cooker. Add the steamer basket and arrange the potatoes in one or two layers.
Lock the lid into place. Bring to high pressure; maintain pressure for 10 minutes. Quick-release the pressure, then remove the lid.
Remove the potatoes from the pressure cooker and scoop out the inside, leaving a ¼″-thick shell.
Brush the scooped-out shell of each potato with oil and arrange on an ungreased baking sheet.
Cook the potato skins for 15 minutes, or until the edges begin to brown, then remove from the oven.
Fill the potato skins with the cheese and bake for an additional 5–10 minutes, or until the cheese has melted.
Top each skin with soy bacon bits, sliced scallions, and a dollop of sour cream.
PER SERVING (2 FILLED POTATO SKINS)
Calories: 310 | Fat: 18g | Protein: 15g | Sodium: 310mg | Carbohydrates: 28g | Fiber: 3g