Loaded Red Potato Skins
Ingredients
1 1/2 lbs red potatoes, about 15 small potatoes
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup scallion, chopped fine
10 slices bacon, cooked crisp and crumbled
2 tablespoons chopped fresh basil leaves, optional
1 1/2 lbs red potatoes, about 15 small potatoes
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup scallion, chopped fine
10 slices bacon, cooked crisp and crumbled
2 tablespoons chopped fresh basil leaves, optional
Directions
Preheat oven to 400 degrees.
Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
Cut each potato in half, then cut a thin slice from the bottom of each potato.
With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
Set shells aside and reserve pulp.
In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
Spoon the filling into the shells.
Place back onto baking sheet and broil for 3 minutes or until golden and heated through.
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Preheat oven to 400 degrees.
Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
Cut each potato in half, then cut a thin slice from the bottom of each potato.
With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
Set shells aside and reserve pulp.
In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
Spoon the filling into the shells.
Place back onto baking sheet and broil for 3 minutes or until golden and heated through.
www.food.com
FOLLOW ME ON FACEBOOK
I am always posting awesome stuff!
https://www.facebook.com/michele.wrecsics.7.
http://mjwrecsics.sbc90.com
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