Stuffed Potato Skins

• 6 medium baking potatoes (6 ounces each)
• 1 tablespoon butter, melted
• 1 teaspoon hot pepper sauce, divided
• 1 cup thinly sliced green onions
• 1 large sweet red pepper, finely chopped
• 1/2 cup fresh broccoli florets, finely chopped
• 1 cup shredded reduced-fat cheddar cheese, divided

1. Scrub and pierce potatoes. Bake at 400u0b0 for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased
2. .
3. Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.

baking potatoes, butter, hot pepper sauce, green onions, sweet red pepper, fresh broccoli florets, cheddar cheese

Taken from www.tasteofhome.com/recipes/stuffed-potato-skins/ (may not work)