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Cheesy Potato Skins




Source of Recipe


Bernice


List of Ingredients




Cheesy Potato Skins


6 medium baking potatoes (2 lbs)
1/4 cup margarine or butter, melted
2/3 cup finely chopped red or green sweet pepper
1 medium onion, chopped (1/2 cup)
1/4 cup coarsely chopped pecans
2 garlic cloves, minced
1 tablespoon olive oil or cooking oil
1 cup shredded process Gruyere cheese or shredded cheddar cheese (4 ozs)
4 slices bacon, crisp-cooked, drained & crumbled
2 tablespoons snipped fresh chives


Recipe




To Make the Skins:

Prick the baking potatoes with a fork.

Bake them in a preheated 425ºF oven for 40 to 50 minutes or until they are tender.

Cut the cooked potatoes into quarters.

Scoop out the insides (reserve the pulp for another use), leaving 1/4 inch shells.

Brush both sides of the potato skins with the melted margarine or butter.

Place them, cut side up, on a large baking sheet.

Bake again in a preheated 425ºF oven for 10 to 15 minutes or until they are crisp.

Meanwhile, for the Topping:

In a medium saucepan, cook the red or green sweet pepper, onion, pecans & garlic in hot oil until the onion is tender, but not brown.

Remove the saucepan from the heat & allow it to cool slightly.

Stir in the cheese, crumbled bacon & chives.

Spoon this mixture into the potato skins.

Then, return them to the oven & bake for about 2 minutes more, or until the cheese melts.