Potato Skins
Prep Time:
30 Minutes
Total Time:
1 Hour 30 Minutes
Serves:
12
from Daisey Sour Cream
Ingredients
-
6 small baking potatoes
-
2 tablespoons butter, melted
-
2 teaspoons seasoned salt
-
3 tablespoons grated Parmesan cheese
-
1 1/2 cups shredded cheddar cheese
-
4 strips bacon, cooked and crumbled
-
3/4 cup Daisy Brand Sour Cream
-
2 teaspoons finely diced fresh chives
Directions
Lightly
grease the outside of potatoes, cut small slit in the top and bake at
425 degrees for 45 minute or until soft. Let stand until cool enough to
handle (about 15 minutes). Cut the potatoes in half lengthwise and scoop
out the cooked potato, leaving a very thin layer of potato. (Save the
cooked potato for mashed potatoes or hash browns.) Brush the outside and
inside of skins with melted butter. Sprinkle the inside with seasoned
salt and Parmesan cheese. Place on a lightly greased baking sheet. Bake
for 8 minutes or until crisp and bubbly. Fill each with Cheddar cheese
and bacon. Bake 3 minutes or until the cheese is melted. Top with a
dollop of sour cream and sprinkle of chives. Variation: Twice Baked
Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool.
Cut in half lengthwise, and then lengthwise in half again, making 12
long fingers. Scoop out and proceed as above.
Variation: Twice Baked Potato Fingers
Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half
lengthwise, and then lengthwise in half again, making 12 long fingers.
Scoop out and proceed as above.
Oh Man! These look sooooo good!
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