Cheese and Pepper Stuffed Potato Skins
|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)|
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.