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    Grilled Potato Skins


    Source of Recipe


    From Taste of Home's Summer Appetizers Cook booklet

    List of Ingredients




    2 medium potatoes
    1-1/2 teaspoons butter, melted
    2 tablespoons picante sauce
    1/4 cup shredded cheddar cheese
    1 tablespoon real bacon bits
    1/4 cup chopped tomato
    2 tablespoons chopped green onion
    TOPPING:
    3 tablespoons mayonnaise
    2 tablespoons sour cream
    1 tablespoon prepared ranch salad dressing
    1-1/2 teaspoons real bacon bits
    1/4 teaspoon garlic powder

    Recipe



    Cut each potato lengthwise into four wedges. Cut away the white portion, leaving
    1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave,
    uncovered, on high for 8-10 minutes or until tender. Brush butter over shells;
    top with picante sauce, cheese and bacon bits. Grill potatoes, skin side down,
    uncovered, over medium heat for 4-6 minutes or until lightly browned. Cover and
    grill 2-3 minutes longer or until cheese is melted. Sprinkle with tomato and onion.

    In a small bowl, combine topping ingredients. Serve with potato skins.


    Yield: 4-5 servings.

    If you’re not grilling your meal, you can bake these appetizers in a 375° oven for 18-20 minutes,

 

 

 


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