Prep 15 mins
Cook 1 hr
Great appy!! from Better homes and gardens. Haven't tried yet, let me know how they turn out.
- 6 medium potatoes, such as russet (2 lbs)
- cooking oil
- butter or margarine
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1⁄4 teaspoon seasoning salt
- ground red pepper
- 4 ounces colby-monterey jack cheese or 4 ounces cheddar cheese or 4 ounces monterey jack pepper cheese, shredded
- sour cream
- chopped tomato
- chopped sliced, sliced sweet pepper
- chopped sliced, sliced green onion
- chopped sliced, sliced pitted ripe olives
- chopped sliced, sliced fresh cilantro
- Heat oven to 425 degrees.
- Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
- Bake for 40 to 60 minutes or till tender.
- (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
- Scoop out the pulp, leaving 1/4 inch thick shells.
- Reserve the pulp for mashed potatoes or another use.
- Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
- Sprinkle the insides with seasoned salt and ground red pepper.
- Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
- Broil 3 to 4 inches from heat for 3 minutes.
- Turn potato pieces skin side down.
- Sprinkle with shredded cheese.
- Broil 2 minutes more.
- Arrange the potato pieces on a heated serving platter.
- Serve with desired toppers.
- To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.
These were really good. I put red peppers and scallions on top and served with salsa and sour cream. I also left out the seasoning salt, as it is full of MSG. A tip: use a knife to cut out the middle rather than a spoon. The first one I did I used a spoon and it fell apart.
First, I cut the potatoes in half instead of quarters, and used a knife and spoon to scoop (as another member suggested.) The using of oil, shortening, cheese, AND butter in one little appetizer seemed like overkill, so I tried to think of other ways to make it super tasty without being so unhealthy. (The "Better Homes & Gardens" staff must be pleasantly plump and loving it.) I scooped the insides out, then placed about 1/4 of that (plain mashed potatoes) in a smaller dish along with some crushed red pepper, very little hot sauce, just a tablespoon of butter, and some garlic salt. Then I smeared the bottom of the skins with the mixture. I sauteed ground turkey (like another member suggested) and about 1/2 of a large onion with some taco seasoning as well. The taco turkey meat and the onions (not to mention the mashed potato mixture) made it so the skins didn't need all of less healthy additives. So the mashed potatoes were on the bottom layer, the taco mixture was in the middle, and I added a little cheese, salsa, and black olive slices on top. Rave reviews! I did only make 6 potatoes as the recipe called for, and it just wasn't enough. Each person ate 1-2 skins.
These were a great snack for us today with our taco salads. I used some yellow potatoes and used Homemade Taco Seasoning to replace the seasoning salt in the recipe. I felt it needed some mexican flavor. :) I didn't have alot of toppings to work with so I added alittle turkey taco meat to a few of the skins and some just plain with cheese and some with red onion and black olives along with the cheese. They were YUMMY! Great little snack for any occasion! Thanks for sharing the recipe!