Directions:
- Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
- Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
- Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
- In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
- Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.27 Kcal (156 kJ) | ||
| Calories from fat | 19.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 3% | |
|---|---|---|---|
| Cholesterol | 5.34mg | 2% | |
| Sodium | 63.52mg | 3% | |
| Potassium | 96.92mg | 2% | |
| Total Carbs | 3.18g | 1% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 137.35 Kcal (575 kJ) | ||
| Calories from fat | 73.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 3% | |
|---|---|---|---|
| Cholesterol | 19.69mg | 2% | |
| Sodium | 234.12mg | 3% | |
| Potassium | 357.19mg | 2% | |
| Total Carbs | 11.71g | 1% | |
| Sugars | 0.68g | 1% | |
| Dietary Fiber | 1.28g | 1% | |
| Protein | 4.76g | 3% | |
| Vitamin C | 6mg | 3% | |
| Iron | 0.7mg | 1% | |
| Calcium | 74.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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