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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My grandkids love these, and I usually have to double the recipe. Ingredients:
4 long white baking potatoes |
adobo seco 'or' garlic salt |
shredded cheddar cheese |
sour cream |
bacon bits |
fresh or freeze dried chopped chives |
Directions:
1. Bake or boil potatoes just short of being done. Drain off cooking water and allow to cool enough to handle easily.
2. Preheat oven to 400F deg.
3. Cut potatoes in quarters, lengthwise, keeping skin intact. Use a boning knife to “filet” the quarters, leaving about 1/4 of the potato meat on the skin. Reserve the remaining potato pulp for another use, such as scalloped potatoes or potato soup.
4. Lightly spray a rimmed baking sheet. Spread out potato skins on the sheet. Season each skin with Adobo Seco or Garlic Salt, and then top with about a tablespoon of cheese shreds.
5. Place in oven and bake just until cheese is melted. Remove pan from oven and set out on counter to garnish.
6. Top each skin with a bit of bacon bits, a dollop of sour cream, and a sprinkle of chives... or whatever other condiments your heart desires.
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