1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
Instructions
Scrub and pierce potatoes. Bake at 400° for 40-50
minutes or until tender. Cool slightly; cut each
potato in half lengthwise. Scoop out the pulp,
leaving a thin shell (save pulp for another use).
Place potato shells on an ungreased baking sheet.
Combine butter and 1/2 teaspoon hot pepper sauce;
brush over shells. Broil 4 in. from the heat for 5
minutes or until edges are crispy and butter is
bubbly. Meanwhile, in a bowl, combine the onions,
red pepper, broccoli, 3/4 cup cheese and remaining
hot pepper sauce; spoon into potato skins.
Sprinkle with remaining cheese. Broil 2-3 minutes
longer or until cheese is melted.
Serving
Suggestions
Pairs well with Southwest Summer Pork Chops
Originally Submitted
9/2/2011
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