Hashbrown potato skins

Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 4 large russet potatoes
• 2 cups frozen hash browns, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/2 cup sour cream
• 2 tbsp chopped green onions
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Potatoes:
   • Preheat your Blackstone griddle to medium-high heat.
   • Wash the russet potatoes thoroughly and prick each one a few times with a fork. Microwave the potatoes for 8-10 minutes until they are just tender but not fully cooked. Let them cool slightly.
2. Cut and Scoop:
   • Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the center of each half, leaving a 1/4-inch shell. Reserve the scooped-out potato for another use.
3. Cook the Hash Browns:
   • Drizzle the olive oil on the griddle and spread it evenly. Place the thawed hash browns on the griddle and cook until they are golden and crispy, about 5-7 minutes. Season with salt and pepper.
4. Assemble the Potato Skins:
   • Place the potato skins, cut side down, on the griddle to crisp up the outside, about 3-4 minutes. Flip the potato skins and fill each one with a layer of crispy hash browns, followed by a sprinkle of shredded cheddar cheese and crumbled bacon.
5. Melt the Cheese:
   • Close the lid of the griddle (if it has one) or cover the potato skins with a large metal bowl to melt the cheese. Cook for an additional 3-4 minutes until the cheese is melted and bubbly.
6. Serve:
   • Remove the potato skins from the griddle and place them on a serving platter. Top each one with a dollop of sour cream and a sprinkle of chopped green onions.

Nutritional Information (per serving):

• Calories: 420
• Protein: 15g
• Carbohydrates: 45g
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 680mg
• Fiber: 4g
• Sugar: 2g

Enjoy your Blackstone Hashbrown Potato Skins as a delicious appetizer or a satisfying side dish!