Potato Skins
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 small
Baking Potatoes2 tbsps
Butter (melted)2 tsps
Seasoned Salt3 tbsps
Grated Parmesan Cheese1.5 cups
Shredded Cheddar Cheese2 tsps
Chives (snipped fresh)Directions:
1
Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft
2
Let stand until cool enough to handle, about 15 minutes
3
Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato
4
(Save cooked potato for mashed potatoes or hash browns
5
) Brush outside and inside of skins with melted butter
6
Sprinkle inside with steak seasoning and Parmesan cheese
7
Place on lightly greased baking sheet
8
Bake 8 minutes or until crisp and bubbly
9
Fill with cheddar cheese and bacon
10
Bake 3 minutes or until cheese is melted
11
Top with a dollop of sour cream and sprinkle of chives
12
Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool
13
Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers
14
Scoop out and proceed as above