|
Cheesy Potato Skins
4 large baking potatoes, baked
1/4 cup (1/2 stick) butter or margarine, melted
1/4 lb. (4 oz.) Velveeta, cut up
2 Tbsp. chopped red or green pepper
2 slices bacon, crisply cooked, crumbled
1 Tbsp. sliced green onions
Sour Cream
CUT potatoes in half lengthwise; scoop out centers, leaving 1/4-inch shell. (Reserve centers for another use.) Cut shells in half crosswise. Place on cookie sheet; brush with butter.
BAKE at 450°F for 20 to 25 minutes or until crisp and golden brown.
TOP with process cheese spread; continue baking until process cheese spread begins to melt. Top with remaining ingredients.
Makes 16 skins
|
VIEW RECIPE
