Cheesy Potato Skins

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 large potatoes (2 pounds)
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 cup shredded colby-monterey jack cheese (4 ounces)
• 1/2 cup sour cream
• 8 medium green onions, sliced (1/2 cup)

Recipe

• 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.
• 4 make the most of this recipe.
• 5 health twist.
• 6 for just 8 grams of fat and 180 calories per serving, decrease the cheese to 1/2 cup and use fat-free sour cream.
• 7 planned-overs.
• 8 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.
• 9 time saver.
• 10 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.
• 11 variation.
• 12 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.