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Stuffed Potato Skins

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Ingredients

  • 6 medium baking potatoes (6 oz ea)
  • 1 tbsp. butter, melted
  • 1 tsp. 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 oz) shredded cheddar cheese, divided

Details

Servings 12

Preparation

Step 1

Scrub and pierce potatoes. Bake @ 400 for 40-50 minutes or until tender. Cool slightly, cut each potato in half lenghwise. Scoop out the pulp, leaving a thin shell (save pulp for another use) Place potato shells on an ungreased baking sheet.
Combine butter and 1/2 tsp hot pepper sauce, brush over shells. Broil 4 inches from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoi, 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.

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