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Potato Skins




Source of Recipe


Cookbook


List of Ingredients




6 medium potatoes, baked and cooled
6 Tablespoons butter or margarine, melted
3/4 cups shredded cheddar cheese
1/2-cup bacon bits
3/4 cup sour cream


Recipe



Cut each potato into 4 lengthwise sections. Scoop out pulp leaving a shell 1/4 inch thick. Don't leave shell too thick or it won't be crisp enough. Brush shells on both sides with melted butter. Arrange on ungreased baking sheet. Bake at 350°F for 10 to 12 minutes. Remove from oven. Sprinkle with Cheddar cheese and bacon bits. Return to oven for 2 to 3 minutes until cheese melts. Plop a dollop of sour cream on each piece to serve. Makes 24 hors d'oeuvres or serve 4 sections per plate to 6 appreciative guests.
Variation: Cheddar cheese and bacon bits may be replaced by a sprinkle of Parmesan cheese, onion salt or garlic salt. Skins may also be cut in shorter pieces 1-inch wide. Smaller pieces are served with sour cream and chive mixture for a dip. This is excellent finger food.