Blood Curdling Potato Skins

These potato skins can be prepared well ahead of the party and heated up just before you need them, making them ideal party food.

Blood Curdling Potato Skins
Blood Curdling Potato Skins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    baking potatoes

  • 1

    package (16 ounces) shredded (grated) mozzarella or mild cheddar

  • 4

    tablespoons mild salsa or taco sauce

  • Ketchup to decorate

Directions

Preheat the oven to 400F (200C, Gas Mark 6), and wash and prick the baking potatoes. Place the potatoes directly on the rack of the oven for approximately 1 hour, until done. Remove the potatoes and cool completely. Slice each potato in half and then, with a spoon, scoop out most of the soft potato from the inside and place in a bowl. Leave a little potato on the skin as this will help keep the shape of the remaining skin and make it easier to fill. Place the skins on a foil lined cookie sheet. Add the shredded cheese and salsa or taco sauce to the potato in the bowl. Mash together well with a fork, then carefully spoon the potato mixture back into the skins. Add more ketchup to the top of potato to look like dripping blood. Place the potatoes back in the oven for 10 minutes to melt the cheese a little and crisp up the skins.

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