Loaded Red Potato Skins - cooking recipe

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
Preparation
    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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