Baked Potato Skin Recipe - Nacho Baked Potato Skins

If you've ever ordered a baked potato skin in a restaurant, you know how good are mouthwatering. You do not have to wait for the restaurant version. Here's a delicious south of the border baked potato skin recipe that will tell you - ole

6 medium baked potato

1 / 4 cup butter, melted

1 / 4 teaspoon seasoned salt

1 / 8 teaspoon cayenne pepper

1 cup Monterey Jack cheese (with or without jalapeno peppers), chopped

toppings (salsa, sour cream, guacamole, chopped fresh tomatoes, sliced ​​green onions, sliced ​​black olives, fresh cilantro)

direction

Wait for the baked potatoes to cool slightly. Cut potatoes lengthwise into quarters section. Scoop out pulp from each quarter section - leave at least 1/4-inch left inside. Refrigerator extra pulp to use later.

Brush both sides of the potato skin with melted butter. Sprinkle the inside of the skin potatoes seasoned with salt and cayenne pepper. At this point, if you do not want to serve this immediately, you can cover and refrigerate up to 24 hours.

Preheat the broiler.

Place potato skin (skin side up) on an unheated broiler pan or rack. Broil 3-4 inches from the top broiler for about 3 minutes. Turn potatoes over the skin (skin down) and sprinkle with cheese. Broil for 2 more minutes or so. Serve the potato skins with toppings of your choice.

=> Baked Potato Skin Recipe: Cheesy Potato Skins

The baked potato skin recipe for cheese ljubitelje.Pečeni mashed potato pulp can be used to create a delicious filling. Sun dried tomatoes add earthy flavor.

4 medium baked potatoes

1 / 2 cup Parmesan cheese, finely shredded

1 / 2 cup mozzarella cheese, shredded

1 / 3 cup sun-dried tomatoes in oil, drained and finely chopped

1 / 4 cup green onions, sliced ​​

1 / 4 cup sour cream (light or fat free)

2 tablespoons fresh parsley

salt and ground black pepper

direction

Preheat oven to 375 degrees.

Allow cooked potatoes to cool before using. Cut potatoes lengthwise into quarters section. Scoop out pulp from each quarter section - leave at least 1 / 4 inches to the left inside. Set aside extra pulp.

Place potato skin (skin side down) on a baking tray. Sprinkle skin with salt and pepper. Bake for 15 minutes.

In a medium sized bowl, mash the remaining potato pulp with a potato masher. Mix in Parmesan cheese, mozzarella cheese, dried tomatoes, green onions, sour cream and parsley.

Spoon mashed potato mixture into each potato shell. Sprinkle with ground black pepper on top. Bake 15 minutes or until the potatoes are heated leather all the way through.

=> How to bake potatoes in the oven

Russet potatoes are best for baking.

Preheat oven to 425 degrees.

Scrub potatoes with a vegetable brush to clean. Pat dry with paper towels. Prick each potato several times with fork. If you want softer skin, rub potatoes with shortening or wrap them in aluminum foil.

Bake the potatoes for 40-60 minutes until tender.