salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and pat
Heat oven to 375F.
Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
Serve with sour cream.
For a bit of variety try Ranch dressing.
Peel potato skins in thin strips. Set peel aside.
In large bowl, combgine olive oil, seasoning salt and paprika.
Add potato skins & toss in seasoned oil to coat well.
Lay out in single layer on cookie sheets.
Bake in 425 F oven 15 - 30 minutes, checking every 5 minutes after 15 minutes have elapsed to remove crisp, golden potato skins.
Once all skins are baked, lay them out once again on cookie sheets and sprinkle with green onion & Monterey Jack or Cheddar cheese.
Bake 5 to 10 minutes or until cheese has melted.
Deep fry skins for about 45 seconds. Sprinkle with cheese and place under broiler just long enough for cheese to melt.
Sprinkle with crumbled bacon, green onions and sour cream
Serve along with soup.
Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
Place on a greased baking sheet.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
Bake at 475\u00b0 for about 8 minutes and turn over.
Bake for another 8 minutes or so and then turn right side up.
Sprinkle bacon and cheddar evenly inside of skins.
Bake 2 minutes longer or until cheese is melted.
Top with sour cream and onions, if desired.
Combine butter, yogurt and thyme or basil.
Cut potatoes in half lengthwise, leaving 1/4 inch potato next to the skin.
(Use rest of potato for mashed potato.)
Brush inside of the potato skins with yogurt mixture.
Sprinkle with sesame seed.
Bake at 375\u00b0 for 25 minutes, or until crunchy and brown.
Heat oven to 375*.
Brush potato shells with melted butter. Season all to taste.
Bake for 15 to 20 minutes until crisp but not dry and hard. Remove.
Sprinkle with cheese, bacon and onion. Place back in oven until cheese is melted.
Serve with sour cream or Ranch dressing.
Slice and remove inside of halves of baked potato.
Combine remaining ingredients and stuff potato skins.
Bake in 400\u00b0 oven until cheese melts and potato is golden brown.
Bake potatoes and remove all pulp.
Use pulp in another dish, such as mashed potatoes.
With scissors, cut the potato skins in strips about an inch or so wide.
Put on a baking sheet; brush generously with melted butter and season with salt, freshly ground black pepper (if desired) and a little Tabasco sauce (optional) and put in a 450\u00b0 to 475\u00b0 oven or under the broiler until they get brown and crisp to your taste. Serve with a beverage, as an appetizer.
I think these are better than potato chips.
Halve potato and spoon out the inside leaving a shell with the potato skins. Place the potato into the magic bullet.
Add remaining ingredients to the blending cup.
Blend until pureed to the desired consistency with cross blade.
Remove blade and heat filling in microwave before returning it to potato shell.
Top with extra cheese if desired and place in toaster oven until brown.
Serve with sour cream, cheese, green onions- whatever you like!
or another use. Place the potato skins into the fryer until they
ash and dry one large potato. Rub 1 tbsp olive oil
Make slits 1 1/2-inches apart in baked potato.
Do not slice all the way through potato.
Place a slice of Vidalia onion in each slit.
Wrap in foil.
Bake.
Prick baked potato with a fork; wrap potato in soaked paper towel. Wrap in Saran Wrap. Cook in microwave on High power for 10 minutes. Will not dry out the tater!
nto a medium bowl. Mash potato meal with a fork, breaking
Cut baked potatoes lengthwise.
Scoop out middle, leaving 1/4 to 1/3-inch potato remaining in shell.
Save middle for another recipe.
Quick fry potato skins.
Remove and drain.
Place 1/2 slice cheese in each skin and melt under broiler or in microwave. Top with bacon bits or fresh fried crumbled bacon.
Serve with sour cream and chives.
Scoop the potato out of the skins; combine with sour cream and dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375 degrees F for 12-15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired.
Preheat oven to 400\u00b0F.
Saute garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
Puree salsa and beans in a blender with cumin and chipotle pepper.
Place skins on a parchment or silicone pad.
Fill with bean mixture, top with onion mixture, then with cheese.
Bake for 15-20 minutes till bubbly and browned.
Slice potatoes lengthwise. Scoop out 3/4 of the potatoes (use in another recipe).
Set skins on cookie sheet and place in oven 4-inches away from top element. Broil 8 minutes. Remove from oven and sprinkle with cheeses.
Season well and add bacon and paprika. Broil another 4 to 5 minutes. Serve hot with sour cream.
Halve baked potatoes lengthwise; scoop out each potato, leaving 1/4-inch of potato on the skins.
Brush skins with oil. Season to taste with salt and pepper.
Place on tinfoil lined baking sheet.
Bake in 475\u00b0 oven for 15 to 20 minutes, turning over occasionally until crisp and browned around the edges.
Top as desired.