Cheesy Potato Skins

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These cheesy potato skins make an amazing appetizer!

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Chicago

Time needed

15 min preparation + 75 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 4 lg. baking potatoes
  • 2 Tbs. butter, melted
  • 1 C. shredded Colby-Monterey Jack cheese
  • 1/2 C. sour cream
  • 8 med. green onions, sliced

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Directions

Heat oven to 375 degrees. Prick potatoes with fork. Bake potatoes 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle.

Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Refrigerate potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.

Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle cheese over potato shells. Broil about 30 seconds longer or until cheese is melted. Serve hot with sour cream and green onions.

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