Mini Cheddar Potato Skins

Yield: 4 servings (serving size: about 5 potato halves)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 0.0%
  • Fat: 4.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.9g
  • Carbohydrate: 24.4g
  • Fiber: 2.5g
  • Cholesterol: 12mg
  • Iron: 0.8mg
  • Sodium: 174mg
  • Calcium: 55mg

Ingredients

  • 1 pound red fingerling potatoes (about 20)
  • 1 tablespoon butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons reduced-fat shredded extra-sharp cheddar cheese
  • 2 tablespoons thinly sliced green onion tops

Preparation

  1. 1. Preheat broiler.
  2. 2. Scrub potatoes; place in a single layer in a microwave-safe bowl (do not pierce potatoes with a fork). Cover bowl with plastic wrap (do not allow plastic wrap to touch food); vent. Microwave at HIGH 5 to 6 minutes or until tender. Let stand 5 minutes or until cool enough to touch. Cut potatoes in half; drizzle evenly with butter, and sprinkle evenly with salt and pepper. Top evenly with cheese. Broil 2 minutes or until cheese melts, and sprinkle evenly with green onions.
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Mini Cheddar Potato Skins Recipe at a Glance
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