Cheese and Pepper Stuffed Potato Skins

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These cheesy potatoes make great appetizers or side dishes. A few dashes of hot sauce gives them quite a kick, too!

Ingredients

  • 6 large russet potatoes (about 3/4 lb. each), scrubbed
  • 4 Tbs. Frank's RedHot Original Cayenne Pepper Sauce, divided
  • 2 Tbs. butter, melted
  • 1 large red bell pepper, seeded and finely chopped
  • 1 C. chopped green onions
  • 1 C. shredded Cheddar cheese

Directions

Preheat oven to 450 degrees. Wrap potatoes in foil; bake about 1 hour 15 minutes or until fork tender. Let stand until cool enough to handle. Cut each potato in half lengthwise; scoop out insides, leaving a 1/4- inch-thick shell (see note). Cut shells in half crosswise. Place shells on large baking sheet.

Preheat broiler. Combine 1 Tbs. Frank's RedHot Sauce and butter in small bowl; brush on inside of each potato shell. Broil shells, 6 inches from heat, 8 minutes or until golden brown and crispy.

Combine remaining 3 Tbs. Frank's RedHot Sauce with remaining ingredients in large bowl. Spoon about 1 Tbs. mixture into each potato shell. Broil 2 minutes or until cheese melts. Cut each piece in half to serve.

Note: Reserve leftover potato for mashed potatoes, home-fries or soup.

Yield: 12 servings 

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