| | Potato Skins 12 medium baking potatoes
1/2 cup of margarine or butter
2 cups of shredded cheddar or Monterey Jack cheese
Garlic or seasoned salt, optional
Salsa
Sliced green onion Prick the potatoes with a fork. Bake in a 425ºF. oven for 40 to 50 minutes or until tender. Cut into quarters. Scoop out the insides, reserve for another use, leaving 1/2 inch thick shells.
Brush both sides of potato skins with margarine. Place cut side up, on a large baking sheet. Bake in a 425ºF. oven for 10 to 15 minutes or until crisp. Sprinkle with cheese and if desired, salt. Bake about 2 minutes more or until the cheese melts. Serve with salsa and green onion. Makes 48 |
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Fried Potato Skins: Prepare as above, except omit margarine and do not bake a second time. In a heavy saucepan of deep fat fryer heat 2 inches of melted shortening or cooking oil for deep fat frying to 375ºF. Fry shells, a few at a time, for 1 to 2 minutes or until golden. drain on paper towels. Place on a large baking sheet. Sprinkle with cheese. Bake in a 425ºF. oven for about 2 minutes. Potato Skins 2
4 medium potatoes, baked
Oil for deep frying
1 1/2 cup of shredded Cheddar cheese
6 slices of bacon, cooled & crumbled
Sour cream
Green onions, sliced Cut potatoes in 8ths. Scoop out pulp, leaving 1/4 inch of potato on skin. Deep fry skins in hot oil, 1-2 minutes or until golden brown. Drain on paper towels. Sprinkle cheese inside skins. Top with bacon. Heat in microwave until cheese melts. Serve with sour cream and onions. Makes 32 appetizers.
Potato Skins 3
6 medium potatoes
1/4 cup of margarine, melted
1 cup of shredded Cheddar
Seasoned herbs
Prick potatoes with fork. Bake at 425ºF. for 40 to 50 minutes until tender. Cut into quarters. Scoop out insides leaving 1/2 inch thick shells. Brush both sides of skins with margarine. Place cut side up on a large baking sheet. Bake in a 425ºF. oven for 10 to 15 minutes until crisp. Sprinkle with cheese and herbs. Bake about 2 minutes more until cheese melts. Serve plain or with salsa.
Potato Skins 4
8 baked potatoes, cooked
2 tablespoons of melted butter
1 teaspoon of garlic powder
1/2 cup of shredded Cheddar cheese
1/3 cup of crumbled bacon
Sour cream with chives
Preheat oven to 425ºF. Cut potatoes in half lengthwise. Carefully remove most of pulp. Brush insides with melted butter. Sprinkle with garlic powder. Divide cheese evenly and sprinkle on skins. Top with bacon. Bake 10 minutes or until skins are crisp. Serve with sour cream.
Baked Potato Skins 5
8 large potatoes, baked and cooled
2 tablespoons of butter, melted
1/2 pound of bacon, fried, drained, rumbled
1 small minced onion
1/2 cup of grated Cheddar cheese
Cut potatoes in half lengthwise, leaving skins on. Scoop out potatoes. Brush inside of skin with butter, bacon and onions. Top with cheese. Bake 15 minutes at 450ºF. or until crispy.
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