The absence of bacon in these vegetarian potato skins is offset a bit by the flavor of the smoked cheddar.
I’d need a nutritionist to do the math for me to say for sure, but there might be a nice little dose of Iron in this snack. Potatoes and their skins supposedly have a relatively high level of Iron (for a vegetable) and the Vitamin C in the broccoli might be enough to help boost the Iron’s absorption.
When all is said and done though, I just love potato skins. And even though there is broccoli in the mix, my three-year-old does too!
4 medium russet potatoes
1/2 cup grated smoked white cheddar cheese
1/4 cup grated orange cheddar cheese
1/8 teaspoon chili powder (or more to taste)
4 broccoli florets, cooked and chopped (about 1/3 cup)
Salt to taste
Sour cream or greek-style yogurt
Preheat oven to 400 degrees Fahrenheit. Wash and bake the potatoes for 40-60 minutes, depending on their size. When a knife inserted into a potato meets little resistance, they are done. Remove from oven and allow to cool until they are easy to handle. Leave the oven on.
Meanwhile, mix the cheeses, chili powder, and broccoli in a small bowl. Set aside.
Cut each potato in half lengthwise. Scoop out the potato’s flesh leaving about 1/4 inch of the flesh attached to the skin. Cut each potato skin into halves or thirds depending on the size of the potato and your preference. I made them on the smaller side in order to accommodate small hands.
Spread the potato skins out on a parchment or foil-lined baking sheet. Sprinkle the cheese mixture over the skins. Bake at 400 degrees Farenhiet for 10 minutes. Sprinkle with a pinch of salt if desired. Serve with sour cream or greek-style yogurt if desired.
Yield: 22 potato skins
Prep-time: 15 minutes
Bake-time: 50 minutes