salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and pat
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.
o a bowl for another use. Place the potato skins into the fryer
f potato on the skin.
Retain center of potatoes for another
nd spray with oil. Bake for 50-55 mins or until
n a baking pan. Bake for 1 hour or until tender
he microwave turntable and microwave for 10-15 minutes or until
Bake one potato in microwave for 4-6 minutes.
Remove
f potato skin.
Reserve potatoes for later use.
Place potato skins in
inutes. Turn and rearrange potatoes for even cooking every few minutes
Preheat the oven to 375 degrees F (190 degrees C).
Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet.
Bake for 20 minutes in the preheated oven, until crisp and golden.
nto a bowl. Return the potato skins to the baking sheet. Coarsely
bout half of the potato flesh from the skins, leaving a 1
n the size of the potato. Remove the baked potatoes from
Coat a baking sheet with cooking spray.
Place the skins on it and then brush them on both sides with olive oil.
Bake at 350 degrees for about 20 minutes, or until they become crispy.
Sprinkle grated cheddar cheese and bacon pieces over the skins and bake a few minutes until the cheese is melted.
Serve with sour cream, adding chopped scallions if you like.
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.
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!
Layer 3 paper towels on a plate.
Arrange bacon slices on paper towels, and cover with another paper towel.
Microwave on High for 3 to 6 minutes.
Cool and crumble.
Set aside.
In small bowl, combine sour cream, onion and horseradish.
Mix well.
Divide mixture into 8 equal portions.
Spread 1 portion onto each potato skins.
Sprinkle with bacon crumbs and cheese.
Microwave on Medium for 3 1/2 to 7 minutes.
Serve with additional sour cream if desired.
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.
Bake potatoes in a 500\u00b0 oven for 1 hour or in microwave.
Cut baked potatoes in half and scoop out center, leaving 1/4-inch shell. Deep fry potato skins 3 to
4 minutes.
Drain on paper towel, then season to taste.
Fill potato halves with cheeses. Sprinkle with onion and bacon. Place under broiler 2 to 3 minutes. Top with sour cream.