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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables, writes Hollie Powell from St. Louis, Missouri. Ingredients:
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 (4 ounces) shredded reduced-fat cheddar cheese, divided |
Directions:
1. Scrub and pierce potatoes. Bake at 400° 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 baking sheet.
2. 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. Yield: 12 servings.
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