Ingredients
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4
-
1/3
-
1
-
1/4
-
1 1/2
-
5
-
-
-
-
-
-
-
-
-
Directions
Top Secret Recipes Version of T g i Friday’s Potato Skins, Another recipe I have yet to try but thought I would post just the same The recipe has the added benefit of providing you with leftover baked potato ready for mashing or to use in another dish , Thank you! This is exactly what we were looking for! Although we use microwaved potatoes they’re soft when you start, but when the broiling starts they crisp up!
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Steps
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1
Done
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Preheat the Oven to 400 Degrees F. Bake the Potatoes For 1 Hour. Let the Potatoes Cool Down Enough So That You Can Touch Them. |
|
2
Done
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as the Potatoes Are Baking, Make the Sour Cream Dip by Mixing the Sour Cream With the Chives. Place the Mixture in a Covered Container in Your Refrigerator. |
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3
Done
|
When the Potatoes Are Cool Enough to Handle, Make 2 Length-Wise Cuts Through Each Potato, Resulting in Three 1/2- to 3/4-Inch Slices. Discard the Middle Slice or Save Them For a Separate Dish of Mashed Potatoes. This Will Leave You With Two Potato Skins Per Potato. |
|
4
Done
|
With a Spoon, Scoop Some of the Potato Out of Each Skin, Being Sure to Leave About 1/4 Inch of Potato Inside of the Skin. |
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5
Done
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Brush the Entire Surface of Each Potato Skin, Inside and Outside, With the Melted Butter. |
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6
Done
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Place the Skins on a Cookie Sheet, Cut Side Up, and Broil Them For 6 to 8 Minutes or Until the Edges Begin to Turn Dark Brown. |
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7
Done
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Sprinkle 2 to 3 Tablespoons of Cheddar Cheese Into Each Skin. |
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8
Done
|
Crumble the Cooked Bacon and Sprinkle 1 to 2 Teaspoons of the Bacon Pieces Onto the Cheese. |
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9
Done
|
Broil the Skins For 2 More Minutes or Until the Cheese Is Thoroughly Melted. Serve Hot, Arranged on a Plate Surrounding a Small Bowl of the Sour Cream Dip. |
