Cheesy Potato Skins

Cheesy Potato Skins

Broiled spud shells transform into crispy and delicious appetizers!

Prep Time

15

Minutes

Total Time

1:41

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
For just 8 grams of fat and 180 calories per serving, decrease the cheese to 1/2 cup and use fat-free sour cream.
Planned-Overs
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.
Time Saver
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.
Variation
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:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 6 g,),
  • Cholesterol 25 mg;
  • Sodium 440 mg;
  • Total Carbohydrate 35 g
    • (Dietary Fiber 5 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.