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Cheese And Pepper Stuffed Potato Skins

21st.Century.Chef's picture
Ingredients
  Russet potatoes 4 1⁄2 Pound, scrubbed (6 Large Ones, 3/4 Pound Each)
  Red hot cayenne pepper sauce 4 Tablespoon, divided (Frank's)
  Butter 2 Tablespoon, melted
  Red bell pepper 1 Large, seeded and finely chopped
  Chopped green onions 1 Cup (16 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
Directions

1. Preheat oven to 450°F. Wrap potatoes in foil; bake about 1 hour 15 minutes or until fork tender. Let stand until cool enough to handle. Cut each potato in half lengthwise; scoop out insides, leaving a 1/4-inch-thick shell. Cut shells in half widthwise. Place shells on large baking sheet.
2. Preheat broiler. Combine 1 tablespoon Frank's RedHot Sauce and butter in small bowl; brush on inside of each potato shell. Broil shells, 6 inches from heat, 8 minutes or until golden brown and crispy.
3. Combine remaining 3 tablespoons Frank's RedHot Sauce with remaining ingredients in large bowl. Spoon about 1 tablespoon mixture into each potato shell. Broil 2 minutes or until cheese melts. Cut each piece in half to serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Broiled
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes
Servings: 
6

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