Courtesy of Idaho Potato Commission
8Servings•20 Min.Prep Time•37 Min.Cook Time•5 Min.Chill Time•
原料：
- 4 medium Idaho® potatoes, scrubbed and pierced
- 1 tsp. olive oil
- 2 c. diced onion
- 1 tsp. sugar
- 1/4 c. real bacon bits
- 1/3 c. 2% milk
- 1/4 c. light sour cream
- 2 Tbsp. light butter
- 2 oz. smoked Gouda cheese, thinly sliced and chopped
- 1/4 tsp. salt or to taste
说明：
- Preheat oven to 350°F. Cut a very thin slice off ends of each potato. Wrap each potato in paper towel and place in microwave about 1/2-in. apart. Microwave on high setting 10-12 min. or until fork tender. Remove from microwave. Let stand 5 min. to cool slightly. Cut in half crosswise so they resemble cups.
- Heat oil in a large, nonstick skillet over medium high heat. Tilt skillet to coat bottom slightly. Cook onion 8 min. or until richly browned. Add sugar and cook 2 min. Remove from heat, stir in the bacon bits and set aside.
- Using a small spoon, without tearing skin, carefully scoop out "meat" of potato halves. Place scooped potato meat in medium bowl. Place potato shells in sections of a muffin tin, cut side up.
- Using an electric mixer, blend the potato meat until fluffy. Add milk, sour cream, butter, cheese and salt. Mix until well-blended and spoon equal amounts into each "potato cup." Place equal amounts of onion mixture (approximately 2 Tbsp.) on top of each potato cup. Bake 25 min. or until thoroughly heated.
- Recipe courtesy of Idaho Potato Commission.
营养：
| 成分 | 数值 |
|---|
| Calories | 150 |
| Total Fat | 5g |
| Cholesterol | 20mg |
| Total Carbs | 22g |
| Fiber | 2g |
| Protein | 6g |
| Sodium | 280mg |