Zippy Potato Skins
Servings
12 Servings
Ingredients
- 6 medium russet potatoes washed
- 1/2 cup sour cream
- 2 tablespoons hot sauce
- 1/2 Teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup shredded cheddar cheese
- 2 green onions coarsely chopped
Instructions
- Preheat oven to 350F.
- Pierce potatoes all over with a fork and wrap each one in foil. Bake for about 1 hour or until tender. Remove from oven and cool. Raise oven temperature to 450F.
- While potatoes are baking, combine sour cream, hot sauce, chili power and cumin. Stir to combine and refrigerate.
- Cut potatoes in half lengthwise and carefully scoop out flesh, leaving a ¼-inch border of flesh and skin intact. Discard flesh or save for another use. Cut scooped skins in half again lengthwise so each potato yields 4 skins.
- Place skins, flesh side down, on a greased baking sheet and spray lightly with cooking spray. Bake 15 minutes or until crisp. Flip skins over and sprinkle with cheese. Return to oven for 4 to 6 minutes or until cheese is melted. Garnish with a dollop of sour cream mixture and sprinkle with green onions.
YAYEEEEE!!!!!!!
These were delish! They reheat very well too! I only had left overs because I couldn’t bake enough in time for supper and everyone was stuffed when they were finally done 🙂 and not because of their taste, they are great party food!