Gourmet Potato Skins

1. Rinse potatoes, prick all over with a fork and place on a bed of salt in a baking dish; bake in a preheated 400F oven for an hour or until just tender, turning once.

2. After the potatoes have cooled slightly, cut in half lengthwise and, using a small spoon, scoop out the flesh, leaving about 1/4 inch of potato lining each half; brush the potato halves inside & out with butter and place on a baking sheet.

3. Sprinkle with half the cheese, fill the potatoes with ham (or bacon), red pepper & green onions; season with salt & freshly ground pepper and top with remaining cheese.

4. Bake for 15 minutes or until hot & bubbling.

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Nutrient	Quantity
Total fats	79.9135 g
Protein	67.2557 g
Carbohydrates	24.873 g
Energy	1067.2785 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0278 g
Water	328.9544 g
Aspartic acid	3.7604 g
Calcium, Ca	2280.0095 mg
Lutein + zeaxanthin	2436.72 g
Fiber, total dietary	7.902 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	6881.4885 g
Niacin	2.9251 mg
Vitamin A, RAE	1106.6995 g
Arginine	2.7212 g
Riboflavin	0.7805 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0596 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	13.0609 g
Sodium, Na	1481.733 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4857 g
Total lipid (fat)	79.9135 g
Manganese, Mn	0.8968 mg
Fructose	6.0208 g
Proline	7.9219 g
Fatty acids, total saturated 16:0	18.7857 g
Fatty acids, total saturated 8:0	0.7045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	0.4544 g
Choline, total	42.7733 mg
Sugars, total	11.8188 g
Serine	3.7027 g
Fatty acids, total saturated 10:0	1.5245 g
Fatty acids, total saturated 18:0	5.2518 g
Vitamin B-6	0.4553 mg
Selenium, Se	30.1952 g
Ash	11.4818 g
Vitamin D	47.628 IU
Fatty acids, total saturated 18:1 undifferentiated	22.4512 g
Pantothenic acid	1.7154 mg
Phenylalanine	3.7422 g
Copper, Cu	0.6369 mg
Thiamin	0.5892 mg
Retinol	531.846 g
Methionine	1.8077 g
Iron, Fe	2.5388 mg
Carbohydrate, by difference	24.873 g
Phosphorus, P	1497.2225 mg
Folate, total	134.445 g
Fatty acids, total saturated 4:0	2.0817 g
Alanine	2.1805 g
Cholesterol	218.295 mg
Valine	4.7497 g
Fatty acids, total saturated 18:2 undifferentiated	8.8981 g
Glycine	1.4237 g
Glucose (dextrose)	4.6576 g
Fatty acids, total saturated 14:0	6.7388 g
Zinc, Zn	9.6996 mg
Isoleucine	3.4288 g
Fatty acids, total saturated 12:0	1.8164 g
Fatty acids, total polyunsaturated	9.9326 g
Fatty acids, total saturated 14:1	0.0057 g
Leucine	6.5651 g
Vitamin A, IU	13261.406 IU
Folate, DFE	134.445 g
Tryptophan	0.9525 g
Vitamin C, total ascorbic acid	38.056 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Fatty acids, total polyunsaturated 18:1 c	0.0511 g
Fatty acids, total saturated 20:0	0.0057 g
Fatty acids, total saturated 6:0	1.2324 g
Tyrosine	3.7483 g
Vitamin B-12	3.1752 g
Vitamin K (phylloquinone)	449.2502 g
Fatty acids, total saturated	39.7965 g
Histidine	2.3739 g
Fatty acids, total monounsaturated	25.4309 g
Threonine	2.3828 g
Folate, food	134.445 g
Fatty acids, total polyunsaturated 17:0	0.0028 g
Vitamin D (D2 + D3)	1.1907 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Vitamin D3 (cholecalciferol)	1.1907 g
Vitamin E (alpha-tocopherol)	1.1521 mg
Magnesium, Mg	145.682 mg
Lysine	5.5493 g
Potassium, K	736.5045 mg
Cystine	0.7113 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Gruyere cheese	7 ounces	819.5985	0.7144	64.1787
Ham	3.5	0	0	0
Green Onion	4	76.68	16.3016	1.3348
red pepper	0.5	0	0	0
kosher salt	0	0	0	0
russet potato	6	0	0	0