Mediterranean Potato Skins
Leave those greasy old stand-by bacon and cheddar skins at the roadhouse and enjoy these lighter, tasty treats. You won’t be sorry when you bite into these veggie-laded snacks.
- 4
Ingredients
- 4 small baking potatoes (about 1 1/4 lbs)
- Salt and pepper to taste
- 1/3 cup chopped well-drained jarred roasted red peppers
- 1/4 cup thinly sliced green onion
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped pitted black olives
- 1 tbsp olive oil
- 1 cup fancy-shred mozzarella cheese
- Red pepper flakes, optional
Preparation
Step 1
1. Scrub potatoes, pierce several times with fork and place on paper towel in microwave. Cook on HIGH, until potatoes are tender, about 8 minutes. Cut potatoes in half lengthwise and let cool, 5 minutes. Holding potato in kitchen towel, scoop out cooked potato pulp, leaving a 1/4-inch shell.
2. Meanwhile, preheat oven to 500°F. Line baking sheet with foil. In small bowl, combine roasted red pepper, green onion, feta and olives.
3. Cut each potato piece again in half lengthwise and arrange on prepared baking sheet. Sprinkle generously with salt and pepper and drizzle with olive oil. Sprinkle with mozzarella cheese, then roasted red peppers mixture. Top with red pepper flakes, if desired.
4. Bake until potatoes are heated through and cheese is melted, about 10 minutes.