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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Broiled spud shells transform into crispy and delicious appetizers! Ingredients:
4 large potatoes (2 pounds) |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 cup shredded colby-monterey jack cheese (4 ounces) |
1/2 cup sour cream |
8 medium green onions, sliced (1/2 cup) |
Directions:
1. Heat oven to 375°F 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.
2. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
3. 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.
4. Make the Most of This Recipe.
5. Health Twist.
6. For just 8 grams of fat and 180 calories per serving, decrease the cheese to 1/2 cup and use fat-free sour cream.
7. Planned-Overs.
8. 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.
9. Time Saver.
10. 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.
11. Variation.
12. 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.
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