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Potato Skins
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  • total
  • prep
276 calories/serving

Provided By:
Shane Kelly

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    • Ingredients

    Serves:

    Directions

    Preheat oven to 425°F.

    Rub potatoes lightly with olive oil and arrange on a sheet pan. Roast potatoes in lower thirds of oven until skins are crisp and potatoes are very tender, about 1 hour. Arrange tomatoes in one layer and drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Roast in upper thirds of oven with potatoes, shaking pan occasionally, until slightly blackened and wilted, about 25 minutes.

    Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over moderate heat and cook onions, stirring occasionally, until very golden brown and caramelized, about 15 minutes. Reserve skillet and transfer onions to a bowl. Wilt spinach with garlic over moderate heat, stirring constantly, about 1 1/2 minutes until just tender.

    Halve cooled roasted potatoes lengthwise and scoop them out, leaving 1/4–inch shell and reserving potato pulp (about 1 3/4 cups) for another use. Top potatoes evenly with onions, spinach, tomatoes and cheese. Roast in lower thirds of oven, until bottoms are crisp, filling is hot and cheese is melted, about 7 minutes.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 276Calories from fat 90
    Total Fat 10gm15%Saturated Fat 3gm15%
    Cholesterol 11mg4%Sodium 237mg10%
    Total Carbohydrates 39gm13%Fiber 6gm24%
    Sugars 7gmProtein8gm
    Vitamin A60% Vitamin C32%
    Calcium12% Iron17%

    Nutrition Facts provided by: Shane Kelly

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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