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5
from 1 vote
Idaho Potato Banana Split
Raise your hand if you've ever dipped a French fry in a milkshake. If you have, you know that potatoes go really well with ice cream. If you haven't, try it ASAP.
Prep Time
40
minutes
mins
Cook Time
10
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
2
banana splits
Calories:
218
kcal
Author:
Stefani
Ingredients
1
Idaho® potato
1
tablespoon
butter
melted
1
tablespoon
sugar
1
large ripe banana
peeled
2
small scoops vanilla ice cream
2
small scoops chocolate ice cream
2
small scoops strawberry ice cream
whipped cream
to taste
chocolate sauce
to taste
6
maraschino cherries
US Customary
-
Metric
Instructions
Heat oven to 400 F.
Prick potato in several spots and bake on a cookie sheet until skin begins to crisp and potato has a little give when squeezed, about 40 minutes.
Cool until the potato is comfortable to touch. Cut potato in half lengthwise and scoop out insides, leaving about ¼ inch of potato on each half.
Mix melted butter and sugar in a small bowl and brush onto the outside and inside of each potato skin.
Return potato skins to the baking sheet and bake for five minutes. Flip potato skins over and bake for five additional minutes.
Cut banana in half and then slice each piece in half, lengthwise. Put two pieces of banana into each potato skin.
Top bananas with one scoop of each flavor of ice cream, whipped cream, chocolate sauce, and a cherry on top of each scoop.
Serve immediately.
Nutrition
Calories:
218
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
16
mg
|
Sodium:
64
mg
|
Potassium:
651
mg
|
Fiber:
4
g
|
Sugar:
19
g
|
Vitamin A:
215
IU
|
Vitamin C:
17.2
mg
|
Calcium:
40
mg
|
Iron:
3.6
mg