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June 11, 2006

Potato Skins

This is how I've always made them.
 
Bake potatoes as usual.  Scoop out most of the potatoe leaving a 1/4" layer in shell.  Brush with olive oil and salt.  Place skins back into the broiler to crisp slightly.  Add cheese while still hot so it will melt.  Serve with sour cream and chopped chives or green onions.
 
To the potatoes you scooped out you can add sour cream, shredded cheddar cheese, and chopped scallions.  This can be served as another side dish, or put back into the shells and backed until the cheese looks like it is going to melt and they become twice baked potatoes.
 
Enjoy,  Connie

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Posted by Willie Crawford at June 11, 2006 12:19 PM

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