Potato Bruschetta Skins

• 2 cooked potatoes
• 8 oz. shredded Monterey Jack cheese
• Peanut oil
• 1 lb. bruschetta topping
• 6 oz. parsley, chopped

1. Pre-heat oven to 350F.
2. Slice the potatoes in half and use a soup spoon to remove most, but not all of the meat from inside.
3. Fry the skins for 2-3 minutes in oil until they are slightly golden brown.
4. Remove them from the oil and allow them to cool briefly.
5. Top the skins with the bruschetta topping, roughly 4 oz.
6. per skin.
7. Sprinkle 2 oz.
8. Monterey Jack atop each skin.
9. Pop them in the oven and bake until the cheese has melted.
10. Sprinkle a little parsley on top and serve.

potatoes, shredded monterey jack cheese, peanut oil, bruschetta topping, parsley

Taken from www.foodgeeks.com/recipes/19456 (may not work)