Cheesy Potato Skins
- 4 large potatoes (2 pounds)
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 cup shredded colby-monterey jack cheese (4 ounces)
- 12 cup sour cream
- 8 medium green onions, sliced (1/2 cup)
- Heat oven to 375F 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.
- Set oven control to broil.
- Place potato shells, skin sides down, on rack in broiler pan.
- Brush with butter.
- 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.
- Make the Most of This Recipe.
- Health Twist.
- For just 8 grams of fat and 180 calories per serving, decrease the cheese to 1/2 cup and use fat-free sour cream.
- Planned-Overs.
- The next day, microwave the leftover potato insides and top with sour cream and chopped fresh chives or green onions for a quick side dish.
- Time Saver.
- To "bake" potatoes in the microwave, pierce potatoes with a fork, and arrange potatoes about 1 inch apart in circle on microwavable paper towel.
- Microwave uncovered on High 15 to 20 minutes or until tender.
- Variation.
- Turn this appetizer into a meal by making Cheesy Ranch Potato Skins.
- After brushing the potato shells with butter, sprinkle with garlic powder and broil about 5 minutes as directed.
- Top with finely chopped cooked chicken and the cheese, and broil about 30 seconds until the cheese is melted.
- Sprinkle with Betty Crocker Bac~Os bacon flavor bits, and serve with ranch dressing instead of the sour cream.
- Omit the green onions.
potatoes, butter, colbymonterey, sour cream, green onions
Taken from www.food.com/recipe/cheesy-potato-skins-359981 (may not work)