Monday, January 11, 2010
Loaded Potato Skins
Great as a late-night snack, appetizer, after school treat, or side dish. The potato skins are full of crunchy goodness, and you can make soup, mashed potatoes, and casseroles with the "insides."
6 medium potatoes
1/4 cup butter or margarine, melted
1 teaspoon soy sauce (you can omit this and it still tastes great)
Cheddar cheese, grated
Bake potatoes at 400 for 45 minutes or until tender. Cool, then cut in half lengthwise. Scoop out the pulp, leaving 1/8 inch shells. Increase oven temperature to 500. Combine the butter and soy sauce; brush on both sides of potato skins. Place on baking sheet, fill with grated cheddar cheese and bacon pieces. Bake for 10 minutes or until crisp. Top with salt, sour cream, and chives. Yield: 12 pieces.