Cheesy Potato Skins
Source of Recipe
Betty Crocker
Recipe Introduction
Broiled spud shells transform into crispy and delicious appetizers!
Recipe Link: http://bettycrocker.com
4 large potatoes (2 pounds)
2 tablespoons butter or margarine, melted
1 cup shredded Colby-Monterey Jack or Cheddar cheese (4 ounces)
1/2 cup sour cream
8 medium green onions, sliced (1/2 cup)
1. Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
2. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
3. Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.
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