| 4 | large potatoes (2 pounds) |
| 2 | tablespoons butter or margarine, melted |
| 1 | cup shredded Colby-Monterey Jack or Cheddar cheese (4 ounces) |
| 1/2 | cup sour cream |
| 8 | medium green onions, sliced (1/2 cup) |
| 1. | Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use. |
| 2. | Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. |
| 3. | Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions. |
|
| For just 8 grams of fat and 180 calories per serving, decrease the cheese to 1/2 cup and use fat-free sour cream. |
|
| The next day, microwave the leftover potato insides and top with sour cream and chopped fresh chives or green onions for a quick side dish. |
|
| To "bake" potatoes in the microwave, pierce potatoes with a fork, and arrange potatoes about 1 inch apart in circle on microwavable paper towel. Microwave uncovered on High 15 to 20 minutes or until tender. |
|
| Turn this appetizer into a meal by making Cheesy Ranch Potato Skins. After brushing the potato shells with butter, sprinkle with garlic powder and broil about 5 minutes as directed. Top with finely chopped cooked chicken and the cheese, and broil about 30 seconds until the cheese is melted. Sprinkle with Betty Crocker® Bac~Os® bacon flavor bits, and serve with ranch dressing instead of the sour cream. Omit the green onions. |
Nutrition Information:
265 ( 115 ); 13 g ( 6 g); 25 mg; 440 mg; 35 g ( 5 g); 7 g 6 %; 10 %; 12 %; 22 % 2 ; 2 1/2