Cheat on Potato Skins with Potato Skins. For National Tortilla Day, we’re tipping our hats to the Wild West. These skins using Quest Ranch Chips are a flavor stampede for your taste buds. Proving that even the humble spud can join the fiesta in style.
Check out the full recipe below:
NUTRITIONAL INFO
CHEESY RANCH POTATO SKINS
Yields: 8 servings | Â Serving Size: 1 potato skin
Calories: 190 | Protein: 9g  | Fat: 8g | Net Carb: 18g
Total Carb: 20g   | Sugar: 1g
Ingredients
CHEESY RANCH POTATO SKINS
- 4 medium russet potatoes (about 190g each)
- 1 tbsp butter, melted
- ¾ cup cheddar cheese, shredded
- 4 strips bacon, crumbled
- 1 bag Quest Ranch Tortilla Chips, crushed
- 4 sour cream
- 1 jalapeno, sliced
- 1 tbsp chives, chopped
Method
- Preheat the oven to 400ºF and prepare a baking sheet with parchment paper.
- Pierce potatoes with a fork and place them onto the baking sheet and bake for 1 hour (or microwave for 10 minutes flipping half way).
- Let cool for 20 minutes. Cut the potatoes in half lengthwise and scoop out the center, leaving ¼ of potato.
- Each potato half should weigh about 65g. Brush with melted butter and sprinkle with salt and pepper.
- Turn the oven to broil and bake the potato skins again for 3 minutes, flip over and bake for an additional 3 minutes.
- Meanwhile, in a bowl, stir together the cheese, bacon and crushed chips.
- Remove the potato skins from the oven and stuff with cheese filling.
- Return to the oven for 3-5 minutes. Finish with sour cream, jalapeno slices and chives. Serve.
