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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
