425. Scrub potatoes and prick all over with a fork. Cook in the
microwave on 100% power 15-20 minutes, turning once during
cooking. Let cool.
Cut each potato lengthwise into 4 wedges. Carefully scoop
out the inside of each potato with a teaspoon, leaving a 1/4
inch shell. Reserve 1 1/2 cups potato pulp and cut into cubes.
In a small cup combine oil and pepper sauce. Brush the
insides of the skins with the oil mixture and place on a baking
sheet. In a bowl toss the potato cubes, cheese, bacon, green
onions and peppers. Spoon onto skins. Bake for 15 minutes
until cheese has melted.
In a medium bowl combine sour cream, vinegar and chives.
Serve dip with potato skins.
Originally Submitted
11/1/2014
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